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.
- 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.
- 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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A colorful Indian-spiced dish that's bursting with flavor once it touches your taste buds.
This chicken curry is made flavorful and spicy with jalapenos and Garam masala.