Thai Chicken Curry

Thai Chicken Curry

Thai Chicken Curry


  • 1 - 14 oz. can coconut milk plus 1 can of water
  • 2-4 TBSP Thai red curry paste
  • 1 TBSP coconut aminos or tamari
  • 1 TSBP maple syrup
  • 1 TBSP minced ginger
  • 3 garlic cloves minced
  • 1 lb. boneless skinless chicken thighs cut into 2-3 pieces
  • 1 small butternut squash or 1 sweet potato
  • 1 medium yellow onion chopped
  • 1-2 chili peppers optional
  • 1 pieces large bunch of kale torn into small roughly 2 packed cups


  1. Place all ingredients except for kale in a crock pot and mix well. Cook on high for 4 hours. After 4 hours, stir kale into mixture, and let sit while you prepare either cauliflower or basmati rice to serve with the curry.

Recipe Notes

Optional: cilantro, chili peppers, and lime to serve

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