Dinner - Thai Chicken Curry

Thai Chicken Curry

Makes 4 servings

Ingredients

• 1 lb. chicken breast, diced

• 1 cup Jasmine rice, cooked

• 1 cup kale, chopped

• 1 Thai chili pepper

• 1 butternut squash, peeled, seeded, and diced

• 1 onion, diced

• 14 oz. can coconut milk

• 8 oz. water

• 3 tablespoons Thai red curry paste

• 2 tablespoons minced garlic

• 1 tablespoon soy sauce

• 1 tablespoon light brown sugar

• 1 tablespoon ginger, grated

• 2 teaspoons fish sauce

• Salt and pepper, to taste

• Fresh cilantro to garnish

• Lime wedges, to garnish

Steps

1. Place all the ingredients except for the kale and quinoa into a crock pot and stir together well. Cook on low for 5 hours. Stir in the kale and cook for an additional hour.

2. To serve, add rice, and curry mixture to a serving plate. Garnish with cilantro and lime wedges.