1-13.5 oz can coconut milk (do not use the light version)
1 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoons Thai red or green chili paste (I prefer red)
1 tablespoon fish sauce
1 yellow onion, chopped
2-3 cloves garlic, chopped
1 red bell pepper, sliced or chopped
1 green bell pepper, sliced or chopped
½ large eggplant, peeled and chopped
1 sweet potato, peeled and chopped
5-6 boneless, skinless chicken thighs
1 inch knob fresh ginger, peeled and grated (less if you don’t like fresh ginger)
Combine sauce ingredients (coconut milk through fish sauce) in the bottom of the crockpot. Taste, and add more chili paste if needed. Add chicken to sauce, coating until fully covered. Wash and cut vegetables and add to crock. Cover and cook on low for 6-8 hours or high for 4-6 hours. The dish is done when the chicken is fully cooked and the vegetables are at desired tenderness. Be careful not to overcook causing veggies to become mushy. Serve over brown rice.