Crockpot | Crock Pot Thai Chicken Curry Recipe
By theendlessmeal.com |Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it! Easy food beverage for breakfast lunch dinner simple recipes idea to cook bake and grill - NeedTaste
Prep time:
Cook time:
Total time:
Yield: 2 Servings
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Ingredients:
1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
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)
1 tablespoon minced ginger
2 teaspoons fish sauce (use Whole30 compliant, if needed)
3 garlic cloves, minced
1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
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)
1 tablespoon minced ginger
2 teaspoons fish sauce (use Whole30 compliant, if needed)
3 garlic cloves, minced
Instructions:
- Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
- After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
- Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.