Updated: Dec 14, 2020
1 - 14 oz. can coconut milk plus 1 can of water
2-4 TBSP Thai red curry paste
1 TBSP coconut aminos or tamari
1 TSBP maple syrup
1 TBSP minced ginger
3 garlic cloves minced
1 lb. boneless skinless chicken thighs cut into 2-3 pieces
1 small butternut squash or 1 sweet potato
1 medium yellow onion chopped
1-2 chili peppers optional
1 pieces large bunch of kale torn into small roughly 2 packed cups
Place all ingredients except for kale in a crock pot and mix well.
Cook on high for 4 hours.
After 4 hours, stir kale into mixture, and let sit while you prepare either cauliflower or basmati rice to serve with the curry.
Optional: cilantro, chili peppers, and lime to serve