**Serves:** 8
**Prep time:** 30 minutes
**Cook time:** 5 h 15 min to 6 h 15 min
Serve this curry over jasmine rice, accompanied by lime or lemon wedges.
Ingredients
– **2 lb (1 kg)** boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
– **4 t (1 L)** butternut squash, peeled, seeded, and cut into 1½-inch (4 cm) cubes
– **1** can (400 ml) coconut milk
– **2 tbsp (30 ml)** fresh ginger, finely chopped
– **2 tbsp (30 ml)** Thai red curry paste
– **2 tbsp (30 ml)** tomato paste
– **3** kaffir lime leaves (optional)
– **1 tbsp (15 ml)** packed brown sugar
– **3** garlic cloves, finely chopped
– **1 tbsp (15 ml)** fish sauce
– **1 tbsp (15 ml)** reduced-sodium soy sauce
– **½ tsp (2 ml)** salt
– **2 tbsp (30 ml)** all-purpose flour
– **3 tbsp (45 ml)** water
– **2** small bok choy, sliced lengthwise into ½-inch (1 cm) thick slices (about 5 oz / 150 g)
– **2 tbsp (30 ml)** lime juice
– **⅓ cup (80 ml)** peanuts, finely chopped
Preparation
1. In a slow cooker, combine the chicken, squash, coconut milk, ginger, red curry paste, tomato paste, kaffir lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce, and salt. Cover and cook on low for 5 to 6 hours or until the chicken is tender and starts to fall apart.
2. In a small bowl, whisk together the flour and water until smooth. Stir this mixture into the chicken preparation. Add the bok choy and stir. Cover and continue cooking on high for about 15 minutes or until the sauce has thickened and the bok choy is tender. Remove the lime leaves and stir in the lime juice. Serve the curry sprinkled with chopped peanuts.
**Per serving:** 344 cal; 26 g protein; 21 g fat (11 g sat.); 94 mg cholesterol; 17 g carbohydrates; 3 g fiber; 512 mg sodium.
**Tip:** Thai red curry paste can be found in the Asian products section of most supermarkets, and kaffir lime leaves in Asian grocery stores. The curry is still delicious without the lime leaves, but for an authentic flavor they’re worth it! You can freeze leftover leaves for future use.
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