Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry


Ingredients:
1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
2–4 tablespoons Thai red curry paste (see notes)
1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
1 tablespoon minced ginger
2 teaspoons fish sauce (use Whole30 compliant, if needed)
3 garlic cloves, minced
1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
1 medium yellow onion, chopped


Instructions:
  1. Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
  2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
  3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
  4. etc
  5. etc

For Full Instruction: theendlessmeal.com

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