CROCKPOT THAI GREEN CURRY CHICKEN
2 cans coconut milk
4 Tbsp green curry paste
3 Tbsp brown sugar
5 garlic cloves, minced
2.5 pounds of chicken breast, cut into smaller chunks
2 bags stir-fry veggies (or just create your own!)
1 red onion, sliced
1. In the bottom of the crockpot, whisk together the coconut milk, green curry paste, sugar and garlic.
2. Add in the chicken, vegetables and onion. Note: I like to add the veggies at the end, so they stay a little crunchy.
3. Cook for 4 hours. Add basil leaves at the very end to freshen the dish.
4. Whisk together a little cornstarch and water, and add to the curry for another 30 minute or so until it reaches the desired consistency.