This past weekend we went to our local farmers market. It is the first time I’ve been this season. We always have other things going on, but I was glad to finally make it. I was working on a post for another site about taking children to the farmers market, so I decided to take my own advice and let C take the lead. We did a walk-through of the entire market and then went back to my favorite vendor as they always have such a great assortment of vegetables. I let C decide what to get, which always surprises me. He chose tri-colored beans, Thai eggplant, a variety of squash and even a bitter melon!
I love Thai eggplant so I was very excited that he chose it. I equate it with a velvety Thai curry, particularly green curry. So I made up this dish for a quick slow cooker dinner. And yes, that is an oxymoron, but this comes together so fast and then the slow cooker does the rest of the work!
C was a little wary at first of the dish. When I pointed out the vegetables he had chosen at the market, he got more interested. And after the first bite, he didn’t need any more convincing. He happily finished his plate. E practically licked her bowl.
- 1 can coconut milk
- 1 tbsp Thai green curry paste
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 1 tsp ground ginger
- 2 chicken breasts
- 1 onion, chopped
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 3 cloves garlic, minced
- 6-8 Thai eggplant, quartered
- 1 red bell pepper, julienned
- ¼ cup Thai basil, chopped
- In a medium bowl, combine the coconut milk, curry paste, soy sauce, fish sauce, brown sugar and ginger. Whisk well.
- Place the chicken In the bottom of a 6 quart slow cooker. Pour the sauce over it. Add the remaining ingredients, except the Thai basil. Cover and cook on low for 6-8 hours or until chicken is cooked through and vegetables are tender.
- Remove chicken from slow cooker and roughly chop. Return to slow cooker. Stir in Thai basil. Serve over rice or brown rice.