Decided to whip up something different for dinner today.... including using a crock pot! If you don't have one... GET ONE! They are great for throwing a bunch of ingredients into it and letting it cook all day then serving right away for dinner! NOTHING EASIER!
Anyway... I was at the store and I came across the Thai food isle and it sparked my taste buds! I had chicken on hand already so I wanted to make a curry! It is a food I learned I really enjoyed while in NYC and in Denver. So why not make some while at home! I looked up recipes and remastered one to fit the ingredients I had on hand and my macros! So get out your crock pot and get this one in tomorrow morning! It's one you'll enjoy for sure!
THAI COCONUT CHICKEN CURRY *Crockpot Version*
| Directions: In a blender or food processor: mix milk, corn starch, Yellow curry sauce, xantham gum, and spices together to create a thicker broth Cut chicken into small chunks Cut Veggies into bite size pieces (will not put in until later!) In a Crock Pot place chicken in first then pour milky broth mixture in over top. Set to LOW heat for 6-7 hours or HIGH for 4-5 hours About an hour before you serve, place the veggies (cauliflower, carrots, mushrooms) into the crock pot and stir. ***MAY BE FOAMY... this is OK! just mix it thoroughly to reincorporate!*** Serve with Nann bread, rice, or black bean spaghetti! MACROS for 1/2 of recipe (1 serving of Curry not including a side) 190 Cals-- 6g F, 8g C, 19 P |