Crockpot 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 dinner recipe. Put everything into your crockpot then walk away until dinner!
4 servings
Ingredients
▢ 1-2 cups chicken stock (see notes)
▢ 2-4 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)
▢ 1-2 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
Instructions
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.
1-2 cups chicken stock, 2-4 tablespoons Thai red curry paste, 1 tablespoon soy sauce, 1 tablespoon coconut sugar, 1 tablespoon minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 lb. boneless skinless chicken thighs, 1 large kabocha squash, 1 medium yellow onion, 1-2 chili peppers
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.
14 ounce can coconut milk, 1 large bunch of kale
Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
Optional: cilantro, chili peppers, and lime to serve