SLOW COOKER THAI CHICKEN CURRY

Hands-on time: 15 min­utes To­tal time: 6½ hours Makes: 8 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

Chicken, squash and all the ex­otic flavours of a restau­rant-style Thai curry min­gle in this scrump­tious slow cooker main. Serve over steamed jas­mine rice with lemon or lime wedges to squeeze over top.

900 g bone­less skin­less chicken thighs,

cut in 1-inch chunks

4 cups cubed (1½ inch) seeded peeled

but­ter­nut squash

1 can (400 ml) co­conut milk

2 tbsp minced peeled fresh gin­ger

2 tbsp T hai red curry paste

2 tbsp tomato paste

3 makrut lime leaves (op­tional)

1 tbsp packed brown sugar

3 cloves gar­lic, minced

1 tbsp each sodium-re­duced soy sauce

and fish sauce

½ tsp salt

2 tbsp all-pur­pose flour

2 heads Shang­hai bok choy,

cut length­wise in ½-inch

thick wedges

2 tbsp lime juice

⅓ cup finely chopped shelled peanuts

In slow cooker, com­bine chicken, squash, co­conut milk, gin­ger, curry paste, tomato paste, lime leaves (if us­ing), brown sugar, gar­lic, soy sauce, fish sauce and salt; cover and cook on low un­til chicken is fall-apart ten­der, 6 to 8 hours.

Whisk flour with 3 tbsp wa­ter un­til smooth; stir into slow cooker. Stir in bok choy; cover and cook on high un­til sauce is thick­ened and bok choy is ten­der, about 15 min­utes. Dis­card lime leaves. Stir in lime juice; sprin­kle with peanuts.

PER SERV­ING: about 344 cal, 26 g pro, 21 g to­tal fat (11 g sat. fat), 17 g carb (3 g di­etary fi­bre, 5 g sugar), 94 mg chol, 512 mg sodium, 787 mg potas­sium. % RD I: 8% cal­cium, 29% iron, 98% vit A, 37% vit C, 22% fo­late.

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