Try this easy coconut curry in your slow cooker with carrots and kale. Serve with cauliflower rice or jasmine rice.
Ingredients
1 can(s) (15oz)
Coconut milk, sweetened
1 ml
Tahini
(or almond butter)
2 tbsp
Red curry paste
2 tbsp
Fish sauce
(or tamari)
3 tbsp
Lime juice (fresh)
4 clove(s)
Garlic
1/2 cup
Chicken broth (stock)
1/2 tsp
Ginger, ground
2 medium
Carrots
(sliced into bite-sized pieces)
681 gm
Chicken thighs, bone-in, skinless
1 tsp
Coconut oil
2 cup
Kale
(ripped into bite-sized pieces)
Instructions
Smear the crockpot with the coconut oil and then fill with the remaining ingredients. Cook on low for 3-4 hours. (Or alternatively, double the chicken stock and cook for up to 8 hours).
Just before serving, add the kale to the crockpot just to wilt.
