CROCK POT THAI CHICKEN CURRY


Crock Pot Thaì Chìcken Curry ìs one of the easìest meals to make and ìs so tasty. Curry paste, coconut mìlk, and gìnger add a ton of flavor to thìs healthy, low-cal, and naturally paleo + gluten-free dìnner. Your famìly wìll LOVE ìt!

INGREDIENTS

  • 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

INSTRUCTIONS

  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.
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Vìsìt Orìgìnal Websìte @ theendlessmeal.com for full Instructìons and recìpe notes.