Monday, 10 February 2020

Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry

1 14-ounce can coconut milk (see ntoes)
1 3/4 cup of water
2–4 tablespoons Thai red curry paste (see notes)
1 tablespoon soy sauce (gluten-free, if needed. Sub coco aminos for paleo and Whole30)
1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
Check below.

  • Step 1. Place all the ingredients, except for the kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
  • Step 2, After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
  • After that, Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
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