Crockpot Thai Chicken Curry

Name: Crockpot Thai Chicken Curry
Prep time: 15 min
Cook time: 4 min
Total time: 4 min
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 palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30); 1 tablespoon minced ginger; 1 tablespoon fish sauce (see notes); 3 garlic cloves, minced; 1 lb. boneless, skinless chicken thighs (each thigh cut into bite-sized pieces); 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 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

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Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 4

Cost: $7.67 /serving

Author : Kristen Stevens

chicken curry crockpot thai curry

Step 1

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.

Step 2

After 4 hours, stir in the coconut milk kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.

Step 3

Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.