Low Carb Crock-Pot Coconut Curry

January 21, 2011 chicken

Low Carb Crock-Pot Coconut Curry

Green Bean Curry

Ingredients:

1 lb of broccoli cleaned and trimmed (or green beans)

1 lb organic chicken thighs

Fresh cilantro bunch chopped

2 Tbsp gluten free curry paste (Mae Ploy at Asian stores)

1 can Native Forest Organic coconut milk

1 onion diced

2 cloves chopped garlic

Directions:

Pour can of coconut milk into a crock pot. Add frozen chicken thighs. Add garlic and onion. Add Mae Ploy Curry Paste and stir slightly to break apart. Cook on low for 3 hours. When finished lightly steam green beans in a separate pot. Drain green beans and put into a bowl. Pour coconut milk and chicken over green beans. This can be served like a soup. This can also be served over kelp noodles. Top with few pinches of fresh cilantro. Serves 2-3