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.

Pantry Pick of the Month: Thai Green Curry Simmer Sauce/ Thai Green Curry Chicken and Vegetables over Rice

My pantry pick of the month  for August was this Thai Green Curry Simmer Sauce.  I bought it at Trader Joe's.  I added chicken and vegetables and a couple of other things and served it over rice.  It was easy and delicious.  

Thai Green Curry Chicken and Vegetables over Rice

1 jar Thai Green Curry Sauce

2-3 chicken breasts, chopped

2 or 3 carrots, diced

2 potatoes, diced

1 onion, diced

1 clove garlic, minced

olive oil

Coconut milk, opt.

3 Tablespoons sugar

Cilantro, chopped

Put oil in a skillet and add the garlic. Add the chicken and cook until no longer pink.  Add the vegetables listed( or  you can substitute a bag of frozen mixed vegetables (as shown).  Saute the potato, onion, and carrots until soft.  Add the curry sauce and sugar.  I added more coconut milk because I thought it needed it, but you don't have to.  Taste and add more sugar or coconut milk or salt to your liking.  Serve over hot rice.