Crock Pot Thai Chicken Curry

• 1 onion, sliced
• 1 eggplant, diced
• 1 sweet potato, peeled and chopped
• 1 carrot, chopped
• 4 skinless chicken thighs
• 1 tablespoon minced ginger
• 4 garlic cloves, sliced
• 1 (13 1/2 ounce) can coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon Thai curry paste

1. Peel and chop all the vegetables.
2. Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
3. Add the vegetables on top of the chicken. Don't worry about stirring.
4. Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
5. Stir everything gently to combine and serve over rice.

onion, eggplant, sweet potato, carrot, chicken thighs, ginger, garlic, coconut milk, soy sauce, fish sauce, curry

Taken from www.food.com/recipe/crock-pot-thai-chicken-curry-326197 (may not work)