Crock Pot Thai Chicken Curry

Ingredients:
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

Directions:
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

https://www.theendlessmeal.com/crock-pot-thai-chicken-curry/

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