Crockpot Thai Chicken Stew

1 whole boneless chicken breast (1 1/2-2 lbs) cut into two inch cubes.

1/2 white onion chopped
1 clove of garlic minced

1 cup light coconut milk
1/4 cup soy sauce
2 tbs peanut butter
1 tbs fish sauce or Worcestershire sauce
1 tbs rep pepper spread (we got ours from trader joes)
3 tbs sirracha or any other southeastern asian chili sauce or paste

1 cup cubed yellow and green squash
1/2 cup cabbage shredded
1 carrot shredded

2 tbs of fresh ginger
1/2 tsp of tumeric
1/2 tsp of dried cumin
1 tsp of red pepper flakes
1/2 tsp of dried ginger
dash of cayenne

1/2 cup loosely chopped cilantro
1/4 cup chopped thai or greek basil
4-5 sprigs of lemon grass


Saute the onions  in the crockpot on the stove top until clear, add garlic.

Blend all the Liquids together in a bowl.

Add chicken to  crockpot , cover with all the liquid, set in crockpot cooker on high forfour hours.
 Reduce to low, add veggies and cilantro. Low for one more hour. I add spices as all along but the fresh herbs at the last 15 minutes...lemon grass and basil.
Added fresh ginger at the beginning and end...it is a personal preference.

Serve over rice or thai noodles.  garnish with bell pepper confetti and Cilantro.
For the rice, we  made jasmine rice and substituted a little coconut milk for water...a splash of olive oil and some fine sea salt...comes out like sticky rice.