CROCK POT THAI CHICKEN CURRY

INGREDIENTS:

  • 1 14-ounce can coconut milk
  • 1 large kabocha, cut into 1-inch cubes (or 1 small butternut squash)
  • 1 medium yellow onion, chopped
  • 1–2 chili peppers, if you like extra heat
  • 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
  • 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)
  • 1 3/4 cup of water
  • 2–4 tablespoons Thai red curry paste (see notes)
  • 3 garlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs (cut into 2–3 pieces each)
  • Optional: cilantro, chili peppers, and lime to serve
CROCK POT THAI CHICKEN CURRY #crockpot #chicken


INSTRUCTIONS:

  1. Place all the ingredients, except for the kale, into your crockpot 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. ........................
  4. ........................

You can find complete recipes click here!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel