Ingredients
- 1 14-ounce can coconut milk
- 1 3/4 cup of water
- 2–4 tablespoons Thai red curry paste
- 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 Omit for Whole30)
- 1 tablespoon minced ginger
- 2 teaspoons fish sauce
- 3 garlic cloves, minced
- 1 lb. boneless, skinless chicken thighs (each thigh cut into a few 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 crockpot and stir together well. Set your crockpot to cook on high for 4
- 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