SLOW COOKER THAI CHICKEN CURRY

MAKES 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 6½ HOURS

900 g 4 cups

1 2 tbsp 2 tbsp 2 tbsp 3 boneless skinless chicken thighs, cut in 1-inch chunks cubed peeled butternut squash (1½-inch cubes)

400 mL can coconut milk minced ginger

Thai red curry paste tomato paste makrut lime leaves (optional) 1 tbsp 3 1 tbsp packed brown sugar cloves garlic, minced each fish sauce and sodium-reduced soy sauce salt all-purpose flour heads Shanghai bok choy (about 150 g), cut lengthwise in ½-inch thick wedges

2 tbsp lime juice

⅓ cup finely chopped peanuts

In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce and salt.

½ tsp 2 tbsp 2

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 and 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. % RDI: 8% calcium, 29% iron, 98% vit A, 37% vit C, 22% folate.