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This dish is really easy to make, holds for a long time, and is flavorful and warming. And it’s healthy – a win/win/win.

Edit: I made this a week or so ago, and I’m still thinking about it. And I’m kinda upset I don’t have it to eat right now.

Gluten-free, paleo, Whole30

 

Thai Pumpkin Chicken

1 can coconut milk
1 lb. chicken thighs
3 stalks dried lemongrass
3-4 dried kefir leaves
1 kabocha squash or other pumpkin
1/2 large onion
2 Tbsp. green curry paste (check labels!)

Peel the squash, de-seed and cut into 1/2 inch chunks. Add to a crock pot with the rest of the ingredients. Cook on high 4 – 6 hours.

Serves about 4