Crock Pot Thai Chicken Curry



Crock Pot 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, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it!
| paleo + gluten-free + Whole30 adaptable|

INGREDIENTS

  • 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
  • 24 tablespoons Thai red curry paste (see notes)
  • 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)
  • 3 garlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs, cut into 23 pieces
  • 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
  • 1 medium yellow onion, chopped
  • 12 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

INSTRUCTIONS

  1. 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.
  2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
  3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

0 Response to "Crock Pot Thai Chicken Curry"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

close