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

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. ........................

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