This Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it!
1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
2-4 tablespoons Thai red curry paste (see notes)
3 garlic cloves, minced
1 lb. boneless, skinless chicken thighs, cut into 2-3 pieces
1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
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 Whole30 compliant, if needed)
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
Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
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 peppers.
Not all curry pastes are created equal. My favorite is Mae Ploy. If you are unfamiliar with the brand you're using make sure to taste it before adding it to the pot. Some pastes will be all heat and very little flavor. Make sure to read the labels if you're doing The Whole30 Program.
*I had a reader comment that she's experienced the coconut milk separating when she makes Thai curries in her crock pot. I've never had this happen to me before, but if you want to make sure this doesn't happen you can add water to the pot in the beginning and the coconut milk near the end.