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 flavour to this healthy dinner recipe. Put everything into your crockpot then walk away until dinner!
Source: theendlessmeal.com
Serves 4
INGREDIENTS
- 1–2 cups chicken stock (see notes)
- 2–4 tablespoons Thai red curry paste (see notes)
- 1 tablespoon soy sauce
- 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar)
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce (see notes)
- 3 garlic cloves, minced
- 1 lb. boneless, skinless chicken thighs (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
- 1–2 chili peppers, if you like extra heat
- 1 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
Instructions
- 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. After 4 hours, stir in the coconut milk kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
- 3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
- NOTES
- Add 1 cup of chicken stock for a thicker curry similar to what you’ll find in many Thai restaurants. Add 2 cups of chicken stock for a thinner, more traditional-style curry. If you’re unsure, add 1 cup then thin it at the end when you add the coconut milk, if you’d like.
