Easy Crockpot Thai Chicken Curry - Alix Barth Nutrition

Ingredients

• 14oz can LIGHT coconut milk
• 10oz can evaporated coconut milk*
• 4 tbsp Thai red curry paste
• 1 tbsp coconut aminos
• 1 tbsp coconut sugar*
• 1-2 tbsp minced ginger
• 2 tsp Red Boat fish sauce
• 4 garlic cloves, minced
• 2 lbs boneless, skinless chicken breasts or thighs
• 1 large kabocha squash, diced into 1-inch cubes (or 1 small butternut squash diced into 1-inch cubes)
• 1 medium yellow onion, chopped
• 1 jalapeno, thinly sliced
• 1 bunch fresh basil, torn just before adding in
• Optional: cilantro, fresh basil and lime, to serve