Thai Chicken Curry in the Slow Cookier

I seem to be posting a lot of dessert recipes lately.  I have a lot of fun making interesting desserts, but we eat dinner too.  Every day in fact!  We had this the other night - and everyone loved it.  It is one of my favorite kinds of recipes - a few minutes of work in the morning, spend all day doing fun things and come home to a tasty and (nearly) ready dinner.  Here's how to do it:



Thai Chicken Curry

Ingredients:

• 1 13 1/2 ounce can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon Thai red or green chili paste, or more to taste
• 1 teaspoon fish sauce
• 1 tablespoon balsamic vinegar
• 1 yellow onion, chopped
• 2-3 cloves garlic, chopped
• 1 red bell pepper
• 1 green bell pepper
• 2 potatoes
• 1 pound boneless, skinless chicken breasts or thighs
• 1-inch piece of fresh ginger, peeled and grated

Directions:

Combine the sauce ingredients: coconut milk, brown sugar, chili paste, fish sauce, and balsamic vinegar in the bottom of your crockpot. {You may want to taste the sauce here - this is a good place to add some additional heat if you like it hot!}

Add the chicken pieces to the sauce, turning to cover with the sauce.

Wash and cut the vegetables, and add to the crockpot.

Cover and cook on low for 6-8 hours, or on high for 4-6. Shred the chicken roughly and stir to combine with the juices and vegetables.  Serve with warm pita bread.

This was a delicious meal!  I didn't use much chili paste as I was making it for the whole family, but next time, I'll add a lot more.  Tasty, healthy and made with vegetables from the garden - who could ask for more?!

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