Fullers Sugarhouse

Crockpot Thai Chicken Maple Curry

Ingredients

  • 1-2 cups Chicken Stock
  • 2-4 tablespoons Thai Red Curry Paste
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Fuller’s Sugarhouse Maple Sugar
  • 1 tablespoon Ginger, minced
  • 1 tablespoon Fish Sauce
  • 3 Cloves Garlic
  • 1 lb. Chicken Thighs, cubed
  • 1 large Kabocha or Butternut squash, cubed
  • 1 medium Yellow Onion, chopped
  • 1-2 Chili Peppers (optional)
  • 14 ounce can Coconut Milk
  • 1 large bunch (2 cups) Kale or Spinach, roughly chopped
  • To serve (optional) Rice, Cilantro, Chili Peppers, and Lime

Preparation

  1. 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.
  2. After 4 hours, stir in the coconut milk and kale and let it sit covered on warm while you prepare rice.
  3. Top with cilantro, lime, and chopped chili peppers for a little extra heat to serve.