Crock Pot Chicken Coconut Curry
2 lbs chicken, cut into 2 inch pieces
2 large sweet potatoes, peeled and cut into 2 inch pieces
1 inch piece of ginger, minced
2 cans unsweetened coconut milk
A few leaves of fresh basil (preferably Thai)
2(ish) TBSP curry paste (I use Mae Ploy, red or yellow)
Open coconut milk and set aside. In a preheated skillet over medium heat, sauté chicken breast in olive oil until no longer pink. Remove and set aside. Sauté onion until brown; add chicken, cook for about a minute and then transfer to a bowl. Add more oil if needed and sauté garlic, ginger and curry paste together until fragrant, about 1 minute. Immediately pour in coconut milk to deglaze skillet. Add salt and pepper to taste and cook for another minute or two.
Put sweet potato in a crock pot. Add chicken, onions, and coconut milk mixture. Set crock pot to high for 3-4 hours depending on how hot your crock pot runs (don’t worry, the recipe is forgiving and you can’t overcook it in this time frame. To test doneness, stab sweet potatoes with a fork).
In last hour of cooking, stir in spinach and basil. Serve warm over rice.