Ingredients

The following ingredients have 4 Servings
  • 6 boneless skinless chicken thighs (see note 1)
  • 4 carrots (chopped)
  • 4 cups squash (peeled, seeds removed, and cut into 1 inch cubes; see note 2)
  • 2 onions (diced)
  • 2 tablespoons fresh ginger (finely chopped or grated)
  • 3 tablespoons Thai red curry paste (see note 3)
  • 3 tablespoons brown sugar (see note 4)
  • 3 tablespoons fish sauce
  • 2/3 cup brown basmati wild rice blend (or 100% wild rice)
  • 4 cups chicken stock
  • 27 oz coconut milk (2 400 mL cans; see note 5)
  • 1 tablespoon lime juice

Instruction

  • Combine all ingredients except the coconut milk in a 6 quart slow cooker (* see note).
  • Cook on low for 6 hours or high for 4 hours.
  • Stir in the coconut milk and lime juice and cook for 10 or so minutes until completely combined.
  • Shred chicken with two forks.
  • Serve with lime wedges and cilantro (if desired).