Low Carb Crock-Pot Coconut Curry

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This low carb Crockpot coconut Curry is a winner around my house. It has a ton of flavor and is low in carbs and perfect on a Paleo or Keto diet because it has healthy fat from the coconut milk. It can be made on the stove top if you want to speed up the process. It is a great weeknight dinner for your hungry crew because you can put it on in your slow cooker before work then finish it up when you get home. I like this slow cooker (order here) because you can set the timer for a designated time period based on the recipe directions.

Ingredients:

• 1 13 oz can coconut milk
• 1 lb organic pastured chicken thighs, cut into bite-sized chunks
• 2 tablespoons gluten-free curry paste (Mae Ploy at Asian stores or Thai Kitchen (order here)
• 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

Directions:

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

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