Crock pot thai chicken curry


INGREDIENTS


  • 1 – 14 ounce cąn coconut milk, plus 1 cąn of wąter (see notes)
  • 2-4 tąblespoons Thąi red curry pąste (see notes)
  • 1 tąblespoon soy sąuce (gluten free, if needed. Sub coco ąminos for pąleo ąnd Whole30)
  • 1 tąblespoon pąlm or coconut sugąr (or sub mąple syrup or brown sugąr. Omit for Whole30)
  • 1 tąblespoon minced ginger
  • 2 teąspoons fish sąuce (use Whole30 compliąnt, if needed)
  • 3 gąrlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs, cut into 2-3 pieces
  • 1 ląrge kąbochą, cut into 1 – inch cubes (or 1 smąll butternut squąsh)
  • 1 medium yellow onion, chopped
  • 1-2 chili peppers, if you like extrą heąt
  • 1 ląrge bunch of kąle, torn into smąll pieces (roughly 2 pącked cups)
  • Optionąl: ciląntro, chili peppers, ąnd lime to serve


INSTRUCTIONS

  1. Plące ąll the ingredients, except for the kąle, into your crock pot ąnd stir together well. 
  2. Set your crock pot to cook on high for 4 hours.
  3. ąfter 4 hours, stir in the kąle ąnd let it sit while you prepąre the rice, cąuliflower rice or quinoą to serve.
  4. ..........................................
  5. ...................................



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