Crock Pot Thai Chicken Curry

1 – 14 ounce can coconut milk, plus 1 can of water
2-4 tablespoons Thai red curry paste
1 tablespoon gluten free soy sauce
1 tablespoon brown sugar
1 tablespoon minced ginger
2 teaspoons fish sauce
3 garlic cloves, minced
1 lb. boneless, skinless chicken thighs, cut into 2-3 pieces
1 small butternut squash, cut into 1 – inch cubes
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

1. Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.

2. After 4 hours, stir in the 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.

Servings: 3


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