This recipe has 10 ingredients (if using all optional ingredients). It takes 8 hours on low to cook in the crockpot and 20 minutes of prep and makes 4 servings. All the ingredients were easy to find at my local grocery store and I made no modifications to the ingredients. For the curry paste I used a jar of yellow Thai curry paste that I already had in my fridge. As I always do I cooked this recipe on low in my crockpot, I prefer to cook low and slow in my slowcooker. For the carrots I used baby carrots since they were on sale and saved me a little bit of prep time. I chose to serve the stew over rice and sprinkled it with raisins and pistachios. I followed the remainder of the recipe as written.
My husband was very impressed with this stew. He was surprised that it was able to come out as well as it did in the slowcooker and he ate his serving and all the leftovers the next day. The recipe states that it makes 4 servings, but it served my family of four, plus enough for leftover in my husband's lunch the next day. I loved how easy this was to make and how well the flavors came together. Overall, a great new recipe for the crockpot.
For the recipe go to Curried Chicken Stew.