Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it!

INGREDIENTS

• 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
• 2–4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce (use Whole30 compliant, if needed)
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

1. Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.

Full read at https://www.theendlessmeal.com/crock-pot-thai-chicken-curry/

Sticky Thai Chicken Wings

Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen!

INGREDIENTS

• 1 1/2 kg (3 pounds) chicken wings/nibbles ((tip removed, drumettes and flats separated))
• 1/2 - 1 tablespoon sea salt flakes ((adjust to your taste))

Glaze:

• 3/4 cup Thai sweet chili sauce
• 4 tablespoons coconut sugar, (or brown sugar)
• 1/4 cup soy sauce
• 4 tablespoons rice wine vinegar ((or white vinegar))
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon minced lemongrass
• 1 tablespoon minced garlic
• 2 teaspoons sesame ((or peanut) oil)

To serve:

• 1/4 cup fresh cilantro, (chopped)
• 2 green onions, (thinly sliced to serve)
• Red chilli flakes
• Generous pinch of salt

INSTRUCTION

1. Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
2. To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
3. Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.

Full read at https://cafedelites.com/sticky-thai-chicken-wings-recipe/

Rooasted Asian Glazed Chicken Thighs

Chicken so full of flavour, yet so simple, that these need NO marinading. Who has time to marinade anyway? Especially when you come home in a manic rush and starving to the point of raiding anything that looks good in the pantry.

INGREDIENTS

• 6 chicken thighs ((bone in and skin on))
• 1/3 cup rice wine vinegar
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar ((or coconut sugar))
• 2 tablespoons pure sesame oil
• 4 cloves garlic (, crushed)
• 1 teaspoon crushed ginger ((fresh))
• 2 bunches of baby bok choy ((quartered horizontally))
• sliced green onions/shallots

INSTRUCTION

1. Preheat oven to 220°C | 425°F
2. Wash chicken thighs and pat dry with a paper towel.
3. Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens.

Full read at https://cafedelites.com/roasted-asian-glazed-chicken-thighs/