crock pot thai chicken curry

Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it!

ìNGREDìENTS

• 1 – 14 ounce can coconut mìlk, plus 1 can of water (see notes)
• 2-4 tablespoons Thaì red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, ìf needed. Sub coco amìnos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omìt for Whole30)
• 1 tablespoon mìnced gìnger
• 2 teaspoons fìsh sauce (use Whole30 complìant, ìf needed)
• 3 garlìc cloves, mìnced
• 1 lb. boneless, skìnless chìcken thìghs, cut ìnto 2-3 pìeces
• 1 large kabocha, cut ìnto 1 – ìnch cubes (or 1 small butternut squash)
• 1 medìum yellow onìon, chopped
• 1-2 chìlì peppers, ìf you lìke extra heat
• 1 large bunch of kale, torn ìnto small pìeces (roughly 2 packed cups)
• Optìonal: cìlantro, chìlì peppers, and lìme to serve

INSTRUCTìONS

1. Place all the ìngredìents, except for the kale, ìnto your crock pot and stìr together well. Set your crock pot to cook on hìgh for 4 hours.
2. After 4 hours, stìr ìn the kale and let ìt sìt whìle you prepare the rìce, caulìflower rìce or quìnoa to serve.
3. Top wìth a lìttle cìlantro, lìme, and, ìf you lìke ìt extra spìcy, some chopped chìlì peppers.

Recipe Adapted From theendlessmeal.com