There must a slow cooker recipe for just about every kind of meat, and dessert these days.
Riding on the wave of popularity and convenience of slow cookers we wanted to find some of the more common dishes people make during the week and we found one you will really love.
Thai coconut curry is one of those incredibly popular recipes most home cooks make at least twice a month. Part of the appeal with Thai Coconut curry is the simplicity of the recipe as well as the amazing flavor.
Most people serve their Thai coconut curry with steamed rice but it also goes great with rice noodles.
Ingredients
1 – 14 ounce can coconut milk, plus 1 can of water
2-4 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 tablespoon palm or coconut sugar
1 tablespoon minced ginger
2 teaspoons fish sauce
3 garlic cloves, minced
1 lb. boneless, skinless chicken thighs, cut into 2-3 pieces
1 large kabocha, cut into 1 – inch cubes
1 medium yellow onion, chopped
1-2 chili peppers, if you like extra heat
1 large bunch of kale, torn into small pieces
Optional: cilantro, chili peppers, and lime to serve
