It’ that time of year again. It’s dark outside all the time (at least when I’m home), there’s a chill in the air and bits of snow have fallen. All we really want to do is cuddle up in blankets and binge watch Scandal (which I just started this fall, so I have lots of content to catch up on). But since I do have some adult responsibilities and need to feed my kids a nourishing meal, I can’t completely go into hibernation. This is where the slow cooker comes in – throw everything into the pot in the morning, head to work and come home to the beautiful scent of curried, melt in your mouth chicken!
Slowcooker Chicken Curry with Sweet Potato
Ingredients
- 2 pounds of frozen boneless chicken thighs
- 1/4 cup of red curry paste
- 1 pound of peeled and sliced sweet potatoes
- 2 cans of coconut milk
- 2 cup of chicken broth
- 2 tablespoons of minced ginger
- 1 tablespoon of corn starch (optional)
- 1 tablespoon of fish sauce
- 1 tablespoon of coconut sugar or brown sugar
- 2 tablespoons of lime juice
- Chili pepper, sliced thin
- Green Onions, sliced
- Mint
- Cilantro or flat leaf parsley
Instructions
- Place frozen chicken on the bottom of your slow cooker. Add red curry paste and toss until spread out a bit. Add sweet potatoes.
- Cover chicken and potatoes with coconut milk and broth. Stir in minced ginger.
- Let cook on low for 8 hours.
- If you want a thicker sauce, stir cornstarch into your mixture. Stir in fish sauce, sugar and lime juice. Combine well.
- Garnish with chili, green onions, mint and cilantro to your liking. Serve on it's own or with rice.
