Crock Pot Thai Chicken Curry


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

  1. 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.
  2. 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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