Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry


Ingredients:
1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
1 tablespoon minced ginger
2–4 tablespoons Thai red curry paste (see notes)
1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
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Instructions:
  • First step is 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.
  • And then, After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
  • And then, visit for full instruction : https://www.theendlessmeal.com/crock-pot-thai-chicken-curry/



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