Recipes
Curry
- 1-2 cup chicken stock
- 2-4 tablespoon Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 3 clove garlic, minced
- 1 pound boneless skinless chicken thigh, cut into bite-sized pieces
- 1 large or 1 small butternut squash kabocha squash, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 1-2 for extra heat chili pepper Optional
- 14 ounce canned coconut milk
- 1 bunch kale, torn into small pieces
For Serving
- fresh cilantro Optional
- cut into wedges lime Optional
- chili pepper, chopped Optional
- or quinoa or cauliflower rice jasmine rice Optional
- Add the chicken stock (1-2 cups), Thai red curry paste (2-4 tablespoons), soy sauce (1 tablespoon), brown sugar (1 tablespoon), minced ginger (1 tablespoon), fish sauce (1 tablespoon), minced garlic (3 cloves), chicken thighs (1 pound), cubed kabocha squash (1 large), chopped yellow onion (1 medium), and sliced chili peppers (1-2) to your slow cooker and stir well until combined.
- Cover and cook on High for .
- After 4 hours, stir in the canned coconut milk (14 ounces) and torn kale (1 bunch). Let sit for a few minutes while you prepare jasmine rice, cauliflower rice, or quinoa for serving.
- Ladle into bowls and top with fresh cilantro, lime wedges, and extra chopped chili peppers if desired. Serve warm!