Low Carb Crock-Pot Coconut Curry

Low Carb Crock-Pot Coconut Curry
This crock-pot low carb coconut curry is flavor packed and perfect dinner for ketogenic, low carb, paleo and dairy free dieters!

INGREDIIENTS:

• 1 13 oz can coconut milk
• 1 lb chicken thighs preferably organic pastured, cut into bite-sized chunks
• 2 tablespoons Mae Ploy gluten-free curry paste
• or Thai Kitchen gluten-free curry paste
• 12 oz broccoli florets cleaned and trimmed (or green beans)
• 1 medium carrot shredded (optional)
• 1 colored pepper sliced in strips
• 1 handful fresh cilantro chopped
• salt and pepper
• 1 bag cauliflower rice steamed and drained

INSTRUCTIONS:

1. Pour the can of coconut milk into a slow cooker (order here) with chicken thighs.
2. Add the curry paste and stir slightly to mix in.
3. Cook the curry mixture low for 4 hours.
4. Add the broccoli, carrots, pepper, and cook for one more hour.
5. If the mixture seems too thin cook for one more hour with the lid off.
6. Another option is to move the mixture to the stovetop and simmer until it thickens up.
7. Adjust the salt and pepper to taste.
8. Serve over cauliflower rice.
9. Top with cilantro and serve.

Source blog>>https://www.grassfedgirl.com/low-carb-coconut-curry/

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