Sunday, February 8, 2015

Crock Pot Green Chicken Curry

We are big curry fans in this house and I've adapted this crock pot green chicken curry enough that I figured it warranted it's own recipe. And, well, isn't that the beauty of a curry-you can add/remove whatever you really like? They are so versatile and SO GOOD.

Crock Pot Green Chicken Curry

  • 1 eggplant, peeled and diced
  • 1 green bell pepper, diced (or really any color you have, the green just enhanced the curry's color)
  • 1 large sweet potato, peeled and diced
  • 1 yellow onion
  • 1 tbsp fresh ginger (I like the tubed variety for convenience)
  • 1 lb (ish) chicken thighs
  • 1 13.5oz can coconut milk
  • 1/2 tsp cayenne pepper
  • 1 jar Trader Joe's Thai green curry simmer sauce (shocked to see this on Amazon!)
  • 1 tsp fish or oyster sauce
  • 1 tsp sugar
  • Juice of one lime, and additional lime wedges for serving
  • Cilantro, minced, for serving
  • Hot, cooked rice for serving
  • Sriracha, for serving
  • Naan, for serving
  1. In the crock pot, place the diced eggplant, bell pepper, sweet potato, onion, ginger, and chicken and mix. 
  2. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry simmer sauce, oyster/fish sauce, and sugar. Pour over the chicken mixture and mix well.
  3. Turn heat to high and cook for three hours. Before serving, add fresh lime juice. Serve over rice with extra lime, cilantro and Sriracha.

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