Slow Cooker Thai Chicken Curry | Canadian Living

Ingredients

• 900 g boneless skinless chicken thighs cut in 1-inch (2.5 cm) chunks
• 4 cups cubed seeded peeled butternut squashes (1-1/2-inch/ 4 cm cubes)
• 1 can (400 mL) coconut milk
• 2 tablespoons minced fresh ginger
• 2 tablespoons Thai red curry paste
• 2 tablespoons tomato paste
• 3 makrut lime leaves (optional)
• 1 tablespoon packed brown sugar
• 3 cloves garlic minced
• 1 tablespoon each fish sauce and sodium-reduced soy sauce
• 1/2 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 heads bok choy (about 150 g), cut lengthwise in 1/2-inch (1 cm) thick wedges
• 2 tablespoons lime juice
• 1/3 cup finely chopped peanut
• Fibre 3 g
• Sodium 512 mg
• Sugars 5 g
• Protein 26 g
• Calories 344.0
• Total fat 21 g
• Cholesterol 94 mg
• Saturated fat 11 g
• Total carbohydrate 17 g
• Iron 29.0
• Folate 22.0
• Calcium 8.0
• Vitamin A 98.0
• Vitamin C 37.0