Thai Chicken Curry

Slow Cooker: 

1. Place all the ingredients, except for the coconut milk and kale in the slow cooker. 

2. Set the slow cooker to cook on high for 4 hours.

3. After 4 hours, shred the chicken, stir in the coconut milk and kale, and let it sit while you prepare the rice to serve.

4. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Instant Pot: 

1. Place the contents in the Instant Pot and set it to Manual for 18 minutes. 

2. Let the Instant Pot slow release for 10 minutes.  

3. Shred chicken, stir in coconut milk and kale, and let sit while you prepare rice.

4. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.