2 cups chicken stock
4 tbsp Thai red curry paste
1 tbsp soy sauce
1 tbsp palm sugar, or coconut sugar
1 tbsp ginger, minced
1 tbsp fish sauce
3 garlic cloves, minced
1 lb chicken thighs, skinless, boneless, each thigh cut into bite-sized pieces
1 large kabocha, cut into 1-inch cubes, or 1 small butternut squash
1 medium yellow onion, chopped
2 chili peppers, if you like extra heat
14 oz coconut milk, (1 can)
1 large bunch of kale, torn into small pieces, roughly 2 packed cups
For Optional Toppings:
cilantro
chili peppers
lime
Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well.
Set your crockpot to cook on High for 4 hours.
After 4 hours, stir in the coconut milk 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.
Serve and enjoy.
Sugar: 12g
:
Calcium: 146mg
Calories: 500kcal
Carbohydrates: 36g
Cholesterol: 76mg
Fat: 27g
Fiber: 5g
Iron: 6mg
Potassium: 1705mg
Protein: 33g
Saturated Fat: 20g
Sodium: 943mg
Trans Fat: 1g
Vitamin A: 6967IU
Vitamin C: 52mg
