As with all of my recipes, quantities are approximate and many ingredients are optional. Unless I'm baking I never measure my salt or spices. So, play with it and make it your own. For this one, I was going for super quickness and convenience. So, you'll see I used some shortcuts like bagged stir fry mix and frozen butternut squash ( I HATE peeling and chopping a fresh butternut squash!). Feel free to chop up your own veggies if you have the time.
- 3 chicken breasts (ideally, thawed if you use frozen)
- 1 bag of stir-fry veggie mix (I use fresh but frozen would be OK too)
- 1 bag of frozen or container of fresh cut butternut squash (or sub sweet potato, if you prefer)
- 1 small sweet onion sliced thin
- 1 bell pepper sliced thin
- 2" piece of ginger - peel off skin and chop finely
- 3-4 heaping spoonfuls of red curry paste (or more if you like it spicier)
- 3 cans of coconut milk (unsweetened and you can use light or full fat, or a combo)
- 1/2 c. chopped cashews (optional)
- Sea Salt - to taste
- 1 small bunch of cilantro
- 1/2 lime
First, prepare your sliced onion, bell pepper (I like yellow or red) and ginger. Place those in the crock pot along with the bag of stir-fry veggies and the butternut squash. Put the whole chicken breasts in the crock pot (no need to cut them yet). Add the 3-4 heaping spoonfuls of red curry paste.
*Note, with this amount of curry I would call it a "warm mild". It's mild enough for my kids to enjoy it but I think it still tastes amazing. If you like it spicier you can add more paste at the end. Always start with less and add more later! And I don't know much about making a hot curry but, I do know that you can always sprinkle some red pepper flakes to the individual portions to allow each family member to customize their heat.
Next, pour 3 cans of coconut milk into the crock pot. I used 2 light and 1 full fat can. Give it all a good sprinkling of sea salt and stir thoroughly to mix the curry paste in well. Put the lid on and cook on low for 8 hours or high for 4 hours.
After the cooking time is done, remove the chicken breasts and chop into bite size pieces and place back into the crock pot. Taste and decide if you need more curry and/or salt. Just before serving add about a 1/2 c. of chopped cilantro, a 1/2 cup of chopped cashews and squeeze the juice of 1/2 a lime into the pot. Stir and serve over rice, if you like. Or, you can keep it more slimming by skipping the rice and enjoying it like a stew. That's what I do! Enjoy.