this came out really well. I wish the sauce was thicker, even after thickening it up with the flour, it needed to be thicker. the chicken was really soft and tender, a little on the dry side according to Chris, but I really liked it. it could’ve had more curry taste though and been a lot spicier, maybe more curry next time?!
1 medium onion, diced
1 red bell pepper, dived – I used strips
1lb butternut squash, peeled and chopped
2 boneless skinless chicken breasts, about 6oz each – I used 1.3 lbs of chicken breasts
1/2-1 tsp each cinnamon, ginger, and cumin – I used 1/2 tsp for the seasonings.
salt & pepper
2 tsp red curry paste
2 cloves of garlic
1 tbsp fish sauce – omitted
juice from 1/2 lime
1 cup coconut milk – it was a 5.5 oz can
1 cup chicken broth
1 tbsp flour
fresh basil or cilantro, for garnish
Place the onions, peppers, and squash in the bottom of the crockpot.
Cut the chicken into small pieces and toss with the cinnamon, ginger, cumin, salt and pepper. As I said, I did not measure, but I am pretty liberal with my seasonings. I would say, use a little less cinnamon than ginger and cumin. Heat a nonstick skillet over medium heat, and saute the chicken for a few minutes on each side, until browned.
Place the chicken in the crockpot. Combine the curry paste, garlic, fish sauce, lime juice, coconut milk, extract, and broth in a blender and process until smooth. Pour over the chicken and vegetables.
Cover and cook on low for 6 hours. Stir flour into 2 tbsp of water until no lumps remain and gently stir into the liquid in the crockpot. (I actually prefer to thicken with cornstarch, but I was all out.) Increase heat to high and cook for another 20 minutes to thicken. Garnish with basil or cilantro.
we served it over white basmati rice