Thai Curry may be one of my favorite dishes of all time. It’s spicy and creamy with just the right amount of tang. This is the first recipe I’ve made that has come close to anything I’ve tasted in a restaurant.
Full of antioxidants, high in healthy fat and protein. Best of all you can put all the ingredients in the crock-pot and go about your day. Enjoy!

3 cups chicken stock
2 cans coconut milk
3 Tbsp red curry paste
2 Tbsp fish sauce
1 chicken breast
1 Tbsp minced garlic
1 Tbsp minced ginger
2 celery stalks chopped
1/2 cup diced red onion
1 diced bell pepper
1/2 cup frozen peas
2 cups chopped kale
1 cup cooked Quinoa
Juice of 1 whole lime
Cilantro for garnish

Turn crock-pot on high. Add all ingredients except peas, kale, lime juice and cilantro. Cook for 2.5 hours. When chicken is cooked through, shred and return to crock-pot. Add peas and kale. Cook for an additional 30 minutes. Add lime juice and stir. Serve over quinoa. Garnish with cilantro.