*Slow Cooker Scrumptiousness* Thai Chicken Curry

*First of all, have you entered my fabulous giveaway for the gorggeeeooouss earrings yet?  No?  Do it now.  Or no curry for you!*


Ok?  You back?  Ok, let me start by saying that I am a curry addict.  Like I'll add curry powder to anything.  I would probably lick it off of the counter if it spilled.  Addict.

I've been wanting to try one of the curries on A Year of Slow Cooking (I realized that I've been calling it "Crock Pot 365"...woops!) but they all seem a little complicated and ingredient heavy for my lazy toosh.  But she got this one from the Rachael Ray people.  Because she's awesome like that.

So I decided to take the plunge and try this one.  For the love of curry.
And trust me.
It was worth it.

*Slow Cooker Scrumptiousness*

Thai Chicken Curry

Ingredients

(I modified some of these slightly to fit my laziness and personal preferences)

1 13.5-oz can coconut milk

1 tblspn brown sugar

1 tblspn soy sauce
1 tblspn Thai red or green chili paste

1 yellow onion, chopped

2-3 cloves garlic, chopped (or the equivalent in the pre-minced jar kind)

1 red bell pepper

1 green bell pepper

1/2 large eggplant

1 sweet potato

4 boneless skinless chicken breasts

1 tblspn ginger

(she said to use 1 inch fresh peeled and grated,

but there's no way I'm doing that)

White rice

You can also add a teaspoon of fish sauce, but she said it was optional and I'm not a huge fan so I left it out.

I did everything the night before because I didn't want to deal with it that morning. 

Ready?
Set?
Go!

Throw in the coconut milk, soy sauce, brown sugar, chili paste, and fish sauce (if you're using it) to create the sauce in a bowl
or the bottom of your pot.  
Taste it and add more chili paste if you like it spicy.

If you're making it the night before, put the chicken breasts in a bag with the sauce to marinate in the fridge overnight. 
Or, if you're doing it right now, just toss the chicken breasts on top and flip them over a few times.

Add the cut veggies on top (I pre-sliced these too).  Toss it all up a little so it all gets some flavor.

Turn the slow cooker on low and go do something awesome.  Run a marathon.  Bike a century ride.  Or just go back to work and sit at your desk and type up your recipe (ugh).  Come back in 6 - 8 hours.

Either shred the chicken up or keep it whole.  Your call.  Serve over white rice, like ya do.

Try not to eat so much that you can't move off the couch.  You want to have leftovers.  It's just so hard to leave any behind.

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