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
cilantro
chili peppers
lime
Preparation
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.
