I. LOVE. CURRY!!!!! My mom used to make Broccoli Chicken Casserole that calls for yellow curry powder (you can see my revamped recipe of this here!) for me ALL the time - it was my FAVORITE and I would always ask for MORE curry!
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
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.
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.
Top with a little cilantro, lime and more fresh basil.