Another recipe from A Year of Slow Cooking. Delicious! And Thai doesn't get any easier than this.
1 13.5-oz can coconut milk
1 T brown sugar
1 T soy sauce
1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
1 t fish sauce
1 yellow onion, chopped
2-3 cloves garlic, chopped
1 red bell pepper
1 green bell pepper
1/2 large eggplant
1 sweet potato
chicken thighs (I used 7 frozen boneless, skinless)
1-inch knob of ginger, peeled and grated.
Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!
Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
Wash and cut the vegetables, and add to the crock.
Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.
Serve over white rice.
(The best thing about this was that Marc, Max and I all enjoyed the eggplant! I never cook with it, we didn't think we liked it. We liked it in this.)