Cooked - Crockpot Thai Chicken Curry Recipe

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Crockpot Thai Chicken Curry Recipe

4.0

2 cups chicken stock (see notes)

4 tablespoons Thai red curry paste (see notes)

1 tablespoon soy sauce (gluten-free, if needed. Coco aminos for paleo and Whole30)

1 tablespoon coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)

1 tablespoon minced ginger

1 tablespoon fish sauce (see notes)

3 cloves garlic (minced)

1 lb. boneless skinless chicken thighs (cut into bite sized pieces)

1 large kabocha squash (cut into 1-inch cubes (or 1 small butternut squash))

1 medium yellow onion (chopped)

2 chili peppers (if you like extra heat)

14 ounce can coconut milk

1 large bunch of kale (torn into small pieces (roughly 2 packed cups))

Optional: cilantro, chili peppers, and lime to serve

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

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 8h

Created 105 weeks ago

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