Crock Pot Thai Chicken Curry

• Gluten free

• Meat

  • 2 cut into pieces 1 lb boneless, skinless chicken thighs, boneless skinless

• Produce

  • 1 Chili peppers
  • 3 Garlic cloves
  • 1 tbsp Ginger
  • 1 Kabocha, large
  • 1 large bunch Kale
  • 1 Yellow onion, medium

• Canned Goods

  • 1 14 ounce can Coconut milk
  • 2 tbsp Thai red curry paste

• Condiments

  • 2 tsp Fish sauce
  • 1 tbsp Soy sauce, gluten-free

• Baking & Spices

  • 1 tbsp Palm or coconut sugar

Found on theendlessmeal.com

Description

Ingredients

• 1 - 14 ounce can coconut milk, plus 1 can of water
• 2-4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2-3 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 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve

Directions

• Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
• After 4 hours, stir in the 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.