Crock Pot Thai Chicken Curry

theendlessmeal.com

jpaisley

1 14-ounce can coconut milk

1 ¾ cup of water

2 to 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 Whole 30 compliant, if needed)

3 garlic cloves, minced

1 lb. boneless, skinless chicken thighs (cut into 2 to 3 pieces each)

1 large kabocha, cut into 1-inch cubes (or 1 small butternut squash)

1 medium yellow onion, chopped

1 to 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 at theendlessmeal.com

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