Crockpot Thai Chicken Curry
Ingredients
1 can coconut milk
1/2 cup chicken stock
1 lb boneless, skinless chicken thighs (cut into 1-2 inch pieces)
1-2 tbsp red curry paste (Thai Kitchen)
1 tbsp coconut aminos
1 tbsp fish sauce
2-3 garlic cloves, minced
salt and pepper to taste
red pepper flakes (optional – depends on how spicy you like it)
1 bag frozen mixed veggies (asian or thai blend)
Directions
Grease the crockpot and add the cut up chicken thighs.
Combine the coconut milk, chicken stock, curry paste, coconut aminos, fish sauce, garlic, salt, pepper and red pepper flakes in a bowl and whisk everything together.
Add the mixture over the top of the thighs and turn crockpot on high for 2 hours.
With about 30-45 minutes to go, thaw the veggies in a colander and add them to the crockpot!
Serve over cauliflower rice or spaghetti squash and enjoy!
