Thai Chicken Curry

Ingredients

1. 1 - 14 oz. can coconut milk plus 1 can of water

2. 2-4 TBSP Thai red curry paste

3. 1 TBSP coconut aminos or tamari

4. 1 TSBP maple syrup

5. 1 TBSP minced ginger

6. 3 garlic cloves minced

7. 1 lb. boneless skinless chicken thighs cut into 2-3 pieces

8. 1 small butternut squash or 1 sweet potato

9. 1 medium yellow onion chopped

10. 1-2 chili peppers optional

11. 1 pieces large bunch of kale torn into small roughly 2 packed cups

Instructions

1. Place all ingredients except for kale in a crock pot and mix well.

2. Cook on high for 4 hours.

3. After 4 hours, stir kale into mixture, and let sit while you prepare either cauliflower or basmati rice to serve with the curry.

Recipe Notes

Optional: cilantro, chili peppers, and lime to serve