This simple and delicious Thai curry can be assembled in minutes. Serve with hot rice, fresh lime juice and don't forget the sriracha!
Course
Main Course
Cuisine
Thai
Prep Time10minutes
Cook Time3hours
Total Time3hours10minutes
Servings4
Ingredients
1small eggplantpeeled and diced
1green bell pepperdiced
2cupsgreen beanscut into 2" slices
1/2acorn squashor whatever squash you like...sweet potato would also work, peeled and diced
1yellow onion
2inchknob fresh gingerpeeled and minced
1lbboneless skinless chicken breastscut into bite sized pieces
1 13.5ozcan coconut milk
3tbspgreen curry paste
1/2tspcayenne pepper
3/4tspsalt
1tspfish sauce
1tspsugar
juice of 1 lime
minced cilantro for serving
hot cooked rice for serving
Instructions
In the Crock Pot, place the diced eggplant, bell pepper, green beans, onion, ginger and chicken. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry paste, sugar, fish sauce and salt. Pour this over the chicken mixture in the Crock Pot.
Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over rice.