I found this recipe at A Year of CrockPotting. The Crockpot Lady got it from Rachael Ray. I thought this dish tasted really good, and it was really good the next day for lunch. It had really great flavor, and since I think so many crockpot recipes are light in flavor, I was really pleased with this dish. I’m always looking for good crockpot recipes for those busy weeknights that are filled with my kiddos’ activities. I’ll definitely put this dish in the crockpot rotation. You can skip the chicken and make this vegetarian or you can add tofu at the end.
- 1 13.5 oz can coconut milk (if you use light, add some cream to finish the sauce at the end)
- 1TBSP brown sugar
- 1 TBSP soy sauce
- 1 1/2 TBSP Thai red or green chili paste, or more or less to taste
- 1 tsp. fish sauce
- 2-3 inch knob of ginger, minced
- 3 garlic cloves, minced
- 1 lb. chicken breast, cut into 2 inch pieces
- 1 sweet potato, cut into 2 inch pieces
- 1 yellow onion, rough chop into large pieces
- 1 small eggplant, cut into 2 inch pieces
- 1 red pepper, cut into 1 inch pieces
- 1 green pepper, cut into 1 inch pieces
- Lime, quartered
- Hot white rice
- Garnish with cilantro, green onions, basil, and/or peanuts
- Combine coconut milk, brown sugar, soy sauce, chili paste, fish sauce, ginger, and garlic in the crockpot. Add the chicken and toss to coat. Then add the sweet potato, onion, eggplant and peppers.
- Cook on HIGH for 2 hours. If you used light coconut milk, stir in some cream to thicken the sauce and give the sauce some richness.
Crockpot Thai Red Curry: