Thai Chicken Curry

Updated: Dec 14, 2020



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