CROCK POT THAI CHICKEN CURRY
Crock Pot Thái Chicken Curry is one of the eásiest meáls to máke ánd is so tásty. Curry páste, coconut milk, ánd ginger ádd á ton of flávor to this heálthy, low-cál, ánd náturálly páleo + gluten-free dinner. Your fámily will LOVE it!
INGREDIENTS
- 1 – 14 ounce cán coconut milk, plus 1 cán of wáter (see notes)
- 2–4 táblespoons Thái red curry páste (see notes)
- 1 táblespoon soy sáuce (gluten free, if needed. Sub coco áminos for páleo ánd Whole30)
- 1 táblespoon pálm or coconut sugár (or sub máple syrup or brown sugár. Omit for Whole30)
- 1 táblespoon minced ginger
- 2 teáspoons fish sáuce (use Whole30 compliánt, if needed)
- 3 gárlic cloves, minced
- 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
- 1 lárge kábochá, cut into 1 – inch cubes (or 1 smáll butternut squásh)
- 1 medium yellow onion, chopped
- 1–2 chili peppers, if you like extrá heát
- 1 lárge bunch of kále, torn into smáll pieces (roughly 2 pácked cups)
- Optionál: cilántro, chili peppers, ánd lime to serve
INSTRUCTIONS
- Pláce áll the ingredients, except for the kále, into your crock pot ánd stir together well. Set your crock pot to cook on high for 4 hours.
- Full Instructions See ...... theendlessmeal.com
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