Crockpot Thai Chicken Curry Recipe

Crockpot Thai Chicken Curry Recipe

from theendlessmeal.com
255 min
4 servings

Crockpot 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 dinner recipe. Put everything into your crockpot then walk away until dinner!

Ingredients

  • 1-2 cups chicken stock (see notes)
  • 2-4 tablespoons Thai red curry paste (see notes)
  • 1 tablespoon soy sauce (gluten-free, if needed. Coco aminos for paleo and Whole30)
  • 1 tablespoon coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce (see notes)
  • 3 cloves garlic (minced)
  • 1 lb. boneless skinless chicken thighs (cut into bite sized pieces)
  • 1 large kabocha squash (cut into 1-inch cubes (or 1 small butternut squash))
  • 1 medium yellow onion (chopped)
  • 1-2 chili peppers (if you like extra heat)
  • 14 ounce can coconut milk
  • 1 large bunch of kale (torn into small pieces (roughly 2 packed cups))
  • Optional: cilantro, chili peppers, and lime to serve

Directions

  1. 1

    Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.

  2. 2

    After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.

  3. 3

    Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.