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CrockPot Thai Curry Recipe

Notes: 

The Verdict.

This is good, very good! Rachael and her staff know what they are doing! The prep time was right about 20 minutes, and although it looks like a bunch of ingredients, it came together easily. If you are assembling the night before, put the chicken in the sauce to marinate, but keep the vegetables separate until the morning when you plug in the crock.

This dish is full of flavor that is so on-the-money. It was not too spicy, and the kids ate a good amount--mostly the chicken. And one of them dipped it in bbq sauce, but whatever.

I'm excited to try out the Indian, and do a side-by-side comparison!

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Ingredients: 

*1 13.5-oz can coconut milk
* 1 T brown sugar
* 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
* 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
* 1 t fish sauce (optional. I put it in because I was thrilled to have another use for fish sauce!)
* 1 yellow onion, chopped
* 2-3 cloves garlic, chopped
* 1 red bell pepper
* 1 green bell pepper
* 1/2 large eggplant
* 1 sweet potato
* chicken thighs (I used 5 frozen boneless, skinless)

And! 1-inch knob of ginger, peeled and grated. I bought this. I totally forgot to use it. It's probably for the best, since we aren't huge ginger people.


 

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