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!
Two bowls of crockpot thai chicken curry on a white table with a spoon in one of the bowls and some lime and cilantro in the background.
In this recipe, I like to use boneless, skinless chicken thighs. I find they have more flavor than breasts, and they're usually a lot more reasonably priced, too. If you have chicken breasts on hand, you can definitely use those instead.
INGREDIENTS
- 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
- 2–4 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 2–3 pieces
- 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)
- Optional: cilantro, chili peppers, and lime to serve
- 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.
- After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
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