Crock Pot Thai Chicken Curry #healthy #paleo

It's slow cooker time once more! This otherworldly pot of cook-my-sustenance for-me has turned into a staple around here. what's not to adore about rapidly tossing a couple of fixings in a pot and afterward returning for supper. It's. The. Best. That is the thing that this slow cooker Thai chicken curry is about. You actually put two or three fixings into the pot at that point return 4 hours after the fact for supper. most effortless supper ever!

In this formula, I like to utilize boneless, skinless chicken thighs. I discover they have more flavor than bosoms, and they're typically much more sensibly estimated, as well. In the event that you have chicken bosoms close by, you can utilize those.

Those are the best plans, right? The ones that are sufficiently adaptable that you can make spontaneously and change them as you go. They are forever my top choice! Appreciate, my companions!

Also try our recipe Ground Chicken Thai Lettuce Wraps

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!

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 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

1. 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.
2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Read more our recipe : 30 Minutes Salmon Teriyaki Bowl

Source : https://bit.ly/2ULMMbx