Ingredients
1 small eggplant, peeled and diced
1 green bell pepper, diced
2 cups green beans, cut into 2 inch slices (or 1 bag of frozen green beans)
1 bag frozen butternut squash, cubed (not thawed)
1 yellow onion
2 tbsp fresh ginger, peeled and minced
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 13.5 oz can light 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
Directions
In the Crockpot, 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 Crockpot.
Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over brown rice.
Source: LoveWhatYouDo
1 small eggplant, peeled and diced
1 green bell pepper, diced
2 cups green beans, cut into 2 inch slices (or 1 bag of frozen green beans)
1 bag frozen butternut squash, cubed (not thawed)
1 yellow onion
2 tbsp fresh ginger, peeled and minced
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 13.5 oz can light 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
Directions
In the Crockpot, 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 Crockpot.
Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over brown rice.
Source: LoveWhatYouDo