- 1 14-ounce can coconut milk (see ntoes)
- 1 3/4 cup of water
- 2–4 tablespoons Thai red curry paste (see notes)
- 1 tablespoon soy sauce (gluten-free, if needed. Sub coco aminos for paleo and Whole30)
- 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
- 1 tablespoon minced ginger
- 2 teaspoons fish sauce (see notes)
- 3 garlic cloves, minced
- 1 lb. boneless, skinless chicken thighs (each thigh cut into a few 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 large bunch of kale, torn into small pieces (roughly 2 packed cups)
- Optional: cilantro, chili peppers, and lime to serve
- Place all the ingredients, except for the kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
- After 4 hours, stir in the 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.
- I had a reader comment that she’s experienced the coconut milk separating when she makes Thai curries in her crockpot. I’ve never had this happen to me before, but if you want to make sure this doesn’t happen you can add water to the pot in the beginning and the coconut milk near the end. (Thank you for the tip, Lynda!)
- Not all curry pastes are created equal. My favorite is Mae Ploy. If you are unfamiliar with the brand you’re using make sure to taste it before adding it to the pot. Some pastes will be all heat and very little flavor. Make sure to read the labels if you’re doing The Whole30 Program.
- Fish sauce smelly but it adds an AMAZING flavor to this recipe. Red Boat brand makes a sugar-free fish sauce.
This article and recipe adapted from this site
CROCK POT THAI CHICKEN CURRY