Crockpot Thai Chicken Maple Curry
Ingredients
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1-2 cups Chicken Stock
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2-4 tablespoons Thai Red Curry Paste
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1 tablespoon Soy Sauce
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1 tablespoon Fuller’s Sugarhouse Maple Sugar
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1 tablespoon Ginger, minced
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1 tablespoon Fish Sauce
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3 Cloves Garlic
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1 lb. Chicken Thighs, cubed
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1 large Kabocha or Butternut squash, cubed
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1 medium Yellow Onion, chopped
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1-2 Chili Peppers (optional)
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14 ounce can Coconut Milk
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1 large bunch (2 cups) Kale or Spinach, roughly chopped
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To serve (optional) Rice, Cilantro, Chili Peppers, and Lime
Preparation
- Place all the ingredients except for the coconut milk and kale into your crockpot and mix together. Cook on high for 4 hours or 8 hours on low.
- After 4 hours, stir in the coconut milk and kale and let it sit covered on warm while you prepare rice.
- Top with cilantro, lime, and chopped chili peppers for a little extra heat to serve.