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.
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