SLOW COOKER THAI CHICKEN CURRY
Hands-on time: 15 minutes Total time: 6½ hours Makes: 8 servings
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
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
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.