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! ^^ CLICK TO SEE FULL RECIPES ^^ | Gluten Free | Gluten Free Diet | Gluten Free Healthy | Gluten Free Recipes For Dinner | Gluten Free Dessert | Gluten Free Bread | Gluten Free Pancakes | Gluten Free Recipes For Dinner Crockpot | Gluten Free Recipes Easy | Gluten Free Recipes For Dinner Easy | Gluten Free Recipes Ideas
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 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 minced ginger 1 – 14 ounce can coconut milk, plus 1 can of water (see notes) 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30) ~~ CLICK PIN TO READ MORE ~~
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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