This restaurant-style Thai curry is so easy to make in a slow cooker (or on
the stove). Serve it over steamed jasmine rice and garnish with lemon or lime
wedges to squeeze over top.
HANDS-ON TIME
15 minutes
TOTAL TIME
6½ hours
MAKES
8 servings
INGREDIENTS
- 900 g boneless skinless chicken thighs, cut in 1-inch (2.5 cm) chunks
- 4 cups cubed seeded peeled butternut squash (1½-inch/4 cm cubes)
- 1 can (400 mL) coconut milk
- 2 tbsp minced fresh ginger
- 2 tbsp Thai red curry paste
- 2 tbsp tomato paste
- 3 makrut lime leaves (optional), see tip, below
- 1 tbsp packed brown sugar
- 1 tbsp each fish sauce and sodium-reduced soy sauce
- 3 cloves garlic, minced
- ½ tsp salt
- 2 tbsp all-purpose flour
- 2 heads Shanghai bok choy (about 150 g), cut lengthwise in ½-inch (1 cm) thick wedges
- 2 tbsp lime juice
- ⅓ cup finely chopped roasted peanuts
PREPARATION
- In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, fish sauce, soy sauce, garlic 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.
NUTRITIONAL INFORMATION, PER SERVING: about 344 cal, 26 g pro, 21 g total fat (11 g
sat. fat), 17 g carb, 3 g fibre, 94 mg chol, 512 mg sodium, 787 mg potassium. % RDI:
8% calcium, 29% iron, 98% vit A, 37% vit C, 22% folate.
VARIATION
STOVE-TOP THAI CHICKEN CURRY
In large Dutch oven, combine chicken, squash, coconut milk, ginger,
curry paste, tomato paste, lime leaves (if using), brown sugar, fish sauce,
soy sauce, garlic and salt. Bring to boil, stirring often; reduce heat and
simmer, stirring occasionally, until juices run clear when chicken is
pierced, about 30 minutes. Add flour mixture and bok choy as directed;
simmer, stirring occasionally, until sauce is thickened and bok choy is
tender, about 10 minutes. Discard lime leaves. Stir in lime juice; sprinkle
with peanuts.
TIP FROM THE TEST KITCHEN
Makrut lime leaves give traditional curries a floral-citrus
note, but they can be a little hard to find. Look for them in
Asian supermarkets—fresh leaves are more fragrant, but
dried ones can work in saucy dishes like this curry.
