Chicken, Crockpot, Food

Thai Chicken Curry

I probably made this dish about four separate times over the course of a month, and you know what? Still one of my favorites. I love slow cooker meals to begin with, but this one has such an amazing, unique flavor that makes it so easy to eat over and over.

Thai Chicken Curry

Author Jenna Luchau


  • 1 can coconut milk + 1/2 can water
  • 3 Tbsp Thai red curry paste
  • 1 Tbsp coconut aminos
  • 1 Tbsp honey
  • 1 Tbsp minced ginger
  • 2 tsp fish sauce
  • 1 lb boneless, skinless chicken breasts cut into cubes
  • 1 large kabocha squash skin removed and cut into 1" cubes
  • 1 yellow onion
  • 1-2 chili peppers optional
  • 1 large bunch of kale torn into small pieces
  • 1 bag cauliflower rice
  • 2 Tbsp coconut oil


  1. Place all the ingredients, except for the kale, cauliflower rice and coconut oil into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours, or low for 6-8 hours.

  2. When you're ready to eat, stir in the kale and let it sit while you prepare the cauliflower rice.

  3. Heat 2 Tbsp coconut oil in a large skillet, add the cauliflower rice, and saute until cooked and starting to slightly brown.

  4. In a bowl, layer your cauliflower rice on the bottom and top with the Thai Chicken Curry!

  5. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Recipe Notes

  • Kabocha squash sounds like a crazy ingredient, but I can almost guarantee you've seen this in the grocery store before! It looks like a little green pumpkin. You can also sub butternut squash if you can't find a kabocha.
  • The kabocha squash can be difficult to cut. I usually start by microwaving it for 3-4 minutes to soften it before attempting to cut it.
  • For the cauliflower rice, I like to add some coconut flakes as well, but that is completely optional!

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