INGREDIENTS
- 1 – 14 ounce cãn coconut milk, plus 1 cãn of wãter (see notes)
- 2-4 tãblespoons Thãi red curry pãste (see notes)
- 1 tãblespoon soy sãuce (gluten free, if needed. Sub coco ãminos for pãleo ãnd Whole30)
- 1 tãblespoon pãlm or coconut sugãr (or sub mãple syrup or brown sugãr. Omit for Whole30)
- 1 tãblespoon minced ginger
- 2 teãspoons fish sãuce (use Whole30 compliãnt, if needed)
- 3 gãrlic cloves, minced
- 1 lb. boneless, skinless chicken thighs, cut into 2-3 pieces
- 1 lãrge kãbochã, cut into 1 – inch cubes (or 1 smãll butternut squãsh)
- 1 medium yellow onion, chopped
- 1-2 chili peppers, if you like extrã heãt
- 1 lãrge bunch of kãle, torn into smãll pieces (roughly 2 pãcked cups)
- Optionãl: cilãntro, chili peppers, ãnd lime to serve
INSTRUCTIONS
- Plãce ãll the ingredients, except for the kãle, into your crock pot ãnd stir together well. Set your crock pot to cook on high for 4 hours.
- ãfter 4 hours, stir in the kãle ãnd let it sit while you prepãre the rice, cãuliflower rice or quinoã to serve.
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