INGREDIENTS
2 lb (1 kg) of high boneless chicken thighs, fat removed, cut into 1-inch (2.5 cm)
4 cups (1 L) butternut squash (butternut) peeled and seeded, cut into 1-inch cubes (2.5 cm)
1 can (400 ml) coconut milk
2 c. to tab (30 mL) fresh ginger, finely chopped
2 c. to tab (30 mL) red curry paste (Thai type)
2 c. TAB (30 ml) of tomato paste
3 leaves fresh or dried kaffir lime (optional)
1 c. to tab (15 ml) packed brown sugar
3 cloves garlic, chopped finely
1 c. TAB (15 ml) fish sauce
1 c. TAB (15 ml) of reduced salt soy sauce
1/2 tsp. tsp (2 mL) salt
2 c. TAB (30 mL) flour
3 c. to tab (45 mL) water
Bok choy 2 small, cut the slices lengthwise 1/2 inch (1 cm) thick (about 5 oz / 150 g)
2 c. to tab (30 mL) lime juice
1/3 cup (80 mL) finely chopped peanuts
PREPARATION
1. In slow cooker, combine the chicken with squash, coconut milk, ginger, curry paste, tomato paste, lime leaves, if desired, brown sugar, garlic, fish sauce , soy sauce and salt. Cover and cook on low for 5 to 6 hours or until chicken is tender and flakes.
2. In a small bowl, using a whisk, mix the flour and water until the mixture is smooth. Stir this mixture for the preparation of chicken. Add bok choy and stir. Cover and continue cooking at high intensity for 15 minutes or until the sauce is thickened and bok choy is tender. Remove lime leaves and stir in lime juice. Serve sprinkled with curry peanuts.
Boost Tip: We found fresh kaffir lime leaves in Asian grocery stores and dried in some delis. Curry will be just as delicious without these fragrant leaves, but to get an authentic taste, they are worth the trip! If needed, you can freeze the rest of the fresh leaves for other occasions.
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