Crockpot Thai Chicken Curry

 Michelle tried this recipe and sent it to all of us to try.  It is a delicious and healthy version of curry.  I will definitely be making it again.

Crockpot Thai Chicken Curry

1- 14 oz. can coconut milk

1 cup chicken stock

2-4 T. Thai red curry paste (I used green, but I think red would be better)

1 T soy sauce

1 T  maple syrup or brown sugar

1 T minced fresh ginger

2 teaspoons fish sauce (opt.)

2 cloves garlic, minced

1 lb boneless, skinless chicken breast or thighs, cut into pieces

1 small butternut squash, cut in cubes (you can buy it cubed)

1 onion, chopped

1-2 chili peppers, opt.

1 large bunch of kale, torn into small pieces (about two packed cups)

Serve with cilantro, chili peppers, and lime (all optional)

Place all except the kale into the crockpot and stir together well.  Cook on high for 4 hours.

After 4 hours, stir in the kale and let it sit while you cook the rice or cauliflower rice or quinoa to serve.

Serve with cilantro, lime, and chili peppers if desired.