#ThePerfectandTasty Food >>>> Crock Pot Thai Chicken Curry
This is the great dishes. And this recommended to you to do at home. This dish is very fresh, made from selected ingredients, which will make our body become healthier and fitter. And most importantly we can make it ourselves at home
From children to adults can enjoy this dish. Can be enjoyed for breakfast, lunch or dinner.
We don't need to buy this dish at a restaurant or market, because we can make it ourselves at home. So guys try it 😉
- 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
- 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 (use Whole30 compliant, if needed)
- 3 garlic cloves, minced
- 1 lb. boneless, skinless chicken thighs, cut into 2-3 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
INSTRUCTIONS
- Place all the ingredients, except for the kale, into your crock pot 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.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck
