Here's exactly how I made it, but of course it can be done in different ways (cooking directly on the stove for 1-1.5 hrs to serve immediately) depending on the time you have to work with.
Into crock pot:
1.5 t ginger paste
4 cloves minced garlic
1/2 c finely chopped yellow onion
3 large raw boneless chicken breasts, diced
1 c frozen corn
6 carrots, scrubbed and sliced (1.5-2 c)
4 small sweet potatoes, scrubbed, peeled, and diced
1 14 oz. can coconut milk
~2 c chicken broth (enough to fill my 4 qt crock pot)
1/2 t salt
1 t pepper (I used white)
Cook on low 6-8 hrs (mine was for 8ish). Transfer to stock pot on stove on medium heat. Add:
2+ c frozen corn
~1 c broth
Add more salt/pepper to taste.
Heat, stirring until simmering, then turn heat down low and simmer for ~30 min. Cool and refrigerate overnight.
When ready to serve, add ~1 c chicken broth and return to stove to reheat. Just before serving, add 1-3 T fresh chopped basil.
Like I said, that was just my process this first time. I think it tasted better after refrigerating overnight! Could prob be creamier if you used a can of creamed corn and/or used another can of coconut milk and less chicken broth. In all, I used a 1 qt carton of chicken broth.
Picture courtesy of Google Images (forgot to take my own) :)
