Description
A flavorful and aromatic Crockpot Thai Chicken Curry recipe that is easy to prepare and perfect for a cozy meal at home. This dish combines tender chicken, kabocha squash, and kale in a rich and creamy coconut curry sauce infused with Thai spices.
Ingredients
Units
Scale
For the Curry:
- 1–2 cups chicken stock
- 2–4 tablespoons Thai red curry paste
- 1 tablespoon soy sauce (gluten-free, if needed)
- 1 tablespoon coconut sugar (or sub maple syrup or brown sugar)
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large kabocha squash, cut into 1-inch cubes (or 1 small butternut squash)
- 1 medium yellow onion, chopped
- 1–2 chili peppers (optional, for extra heat)
For Serving:
- 14 ounce can coconut milk
- 1 large bunch of kale, torn into small pieces
- Optional: cilantro, chili peppers, and lime to serve
Instructions
- Prepare the Curry: Place all the curry ingredients (except coconut milk and kale) in the crockpot. Stir well. Cook on high for 4 hours.
- Finish the Dish: After 4 hours, add coconut milk and kale. Let it sit while you prepare rice, cauliflower rice, or quinoa for serving.
- Serve: Top with cilantro, lime, and chopped chili peppers for extra spice.
Notes
- You can adjust the spice level by adding more or fewer chili peppers.
- Feel free to customize with your favorite vegetables like bell peppers or zucchini.
- This curry freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
