How To Make Crockpot Thai Chicken Curry
Boneless chicken thigh and Japanese squash are slow-cooked for maximum flavors with chicken stock and red curry paste for a rich Thai chicken curry.
Ingredients
- 2 cups chicken stock
- 4 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1 tbsp palm sugar, or coconut sugar
- 1 tbsp ginger, minced
- 1 tbsp fish sauce
- 3 garlic cloves, minced
- 1 lb chicken thighs, skinless, boneless, each thigh cut into bite-sized pieces
- 1 large kabocha, cut into 1-inch cubes, or 1 small butternut squash
- 1 medium yellow onion, chopped
- 2 chili peppers, if you like extra heat
- 14 oz coconut milk, (1 can)
- 1 large bunch of kale, torn into small pieces, roughly 2 packed cups
For Optional Toppings:
- cilantro
- chili peppers
- lime
Instructions
- 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.
- After 4 hours, stir in the coconut milk kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
- Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
-
Serve and enjoy.
Nutrition
- Sugar: 12g
- :
- Calcium: 146mg
- Calories: 500kcal
- Carbohydrates: 36g
- Cholesterol: 76mg
- Fat: 27g
- Fiber: 5g
- Iron: 6mg
- Potassium: 1705mg
- Protein: 33g
- Saturated Fat: 20g
- Sodium: 943mg
- Trans Fat: 1g
- Vitamin A: 6967IU
- Vitamin C: 52mg
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