Ingredients

The following ingredients have 5 Servings
  • 1 small eggplant (peeled and diced)
  • 1 green bell pepper (diced)
  • 2 cups green beans (cut into 2" slices)
  • 1/2 acorn squash (or whatever squash you like...sweet potato would also work, peeled and diced)
  • 1 yellow onion
  • 2 inch knob fresh ginger (peeled and minced)
  • 1 lb boneless skinless chicken breasts (cut into bite sized pieces)
  • 1 13.5 oz can coconut milk
  • 3 tbsp green curry paste
  • 1/2 tsp cayenne pepper
  • 3/4 tsp salt
  • 1 tsp fish sauce
  • 1 tsp sugar
  • juice of 1 lime
  • minced cilantro for serving
  • hot cooked rice for serving

Instruction

  • In the Crock Pot, place the diced eggplant, bell pepper, green beans, onion, ginger and chicken. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry paste, sugar, fish sauce and salt. Pour this over the chicken mixture in the Crock Pot.
  • Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over rice.