Print Options:

Easy Crockpot Thai Chicken Curry

Yields1 Serving

 14oz can LIGHT coconut milk
 10oz can evaporated coconut milk*
 4 tbsp Thai red curry paste
 1 tbsp coconut aminos
 1 tbsp coconut sugar*
 1-2 tbsp minced ginger
 2 tsp Red Boat fish sauce
 4 garlic cloves, minced
 2 lbs boneless, skinless chicken breasts or thighs
 1 large kabocha squash, diced into 1-inch cubes (or 1 small butternut squash diced into 1-inch cubes)
 1 medium yellow onion, chopped
 1 jalapeno, thinly sliced
 1 bunch fresh basil, torn just before adding in
 Optional: cilantro, fresh basil and lime, to serve
1

Place all the ingredients, except for the basil, into your crock pot and stir together well. Set to cook on high for 4 hours or low for 6 hours.

2

Once done, take two forks and shred the chicken and stir in ¾ of the bunch of basil, stir to combine and set to warm setting and let it sit while you prepare the rice, cauliflower rice or sprouted quinoa to serve.

3

Top with a little cilantro, lime and more fresh basil.