CROCK POT THAI CHICKEN CURRY

Crock Pot Thái Chicken Curry is one of the eásiest meáls to máke ánd is so tásty. Curry páste, coconut milk, ánd ginger ádd á ton of flávor to this heálthy, low-cál, ánd náturálly páleo + gluten-free dinner. Your fámily will LOVE it!

INGREDIENTS

• 1 – 14 ounce cán coconut milk, plus 1 cán of wáter (see notes)
• 2–4 táblespoons Thái red curry páste (see notes)
• 1 táblespoon soy sáuce (gluten free, if needed. Sub coco áminos for páleo ánd Whole30)
• 1 táblespoon pálm or coconut sugár (or sub máple syrup or brown sugár. Omit for Whole30)
• 1 táblespoon minced ginger
• 2 teáspoons fish sáuce (use Whole30 compliánt, if needed)
• 3 gárlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 lárge kábochá, cut into 1 – inch cubes (or 1 smáll butternut squásh)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extrá heát
• 1 lárge bunch of kále, torn into smáll pieces (roughly 2 pácked cups)
• Optionál: cilántro, chili peppers, ánd lime to serve

INSTRUCTIONS

1. Pláce áll the ingredients, except for the kále, into your crock pot ánd stir together well. Set your crock pot to cook on high for 4 hours.
2. Full Instructions See ...... theendlessmeal.com

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