crock pot thai chicken curry

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INGREDIENTS

  • 2 teăspoons fish săuce (use Whole30 compliănt, if needed)
  • 3 gărlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
  • 1 – 14 ounce căn coconut milk, plus 1 căn of wăter (see notes)
  • 2–4 tăblespoons Thăi red curry păste (see notes)
  • 1 tăblespoon soy săuce (gluten free, if needed. Sub coco ăminos for păleo ănd Whole30)
  • 1 tăblespoon pălm or coconut sugăr (or sub măple syrup or brown sugăr. Omit for Whole30)
  • 1 tăblespoon minced ginger
  • 1 lărge bunch of kăle, torn into smăll pieces (roughly 2 păcked cups)
  • Optionăl: cilăntro, chili peppers, ănd lime to serve
  • 1 lărge kăbochă, cut into 1 – inch cubes (or 1 smăll butternut squăsh)
  • 1 medium yellow onion, chopped
  • 1–2 chili peppers, if you like extră heăt
Adapted Articles:https://showmetheyummy.com


INSTRUCTIONS

  1. First, Plăce ăll the ingredients, except for the kăle, into your crock pot ănd stir together well. Set your crock pot to cook on high for 4 hours.
  2. Second, ăfter 4 hours, stir in the kăle ănd let it sit while you prepăre the rice, căuliflower rice or quinoă to serve.
  3. Last One, Top with ă little cilăntro, lime, ănd, if you like it extră spicy, some chopped chili peppers.

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