Curry is one of our family's favorite dinners. This coconut curry is super easy and definitely the yummiest homemade curry I have had. It has a sweetness to it that my 3 year old can't get enough of, but still has an authentic quality that reminds me of our favorite Thai restaurant. A winner, for sure!
You will need: 1-2 lbs chicken 2 large potatoes, diced 2-3 large carrots, sliced 1/2 onion, diced 14 oz canned coconut milk 1 Tbs minced garlic 1 Tbs curry powder 2 Tbs brown sugar 1 tsp ground ginger 1 tsp salt 1/2 tsp pepper
Place veggies and chicken into a 5-6 qt Crock-Pot. In a small mixing bowl, combine coconut milk and spices. Still well to thoroughly combine. Pour sauce over chicken and veggies and cook on low for 4-6 hours, or until veggies are tender and chicken is fully cooked. Shred the chicken and serve over rice or quinoa. Add a little lime juice, if you're feeling fancy.
We usually double this recipe because it makes tasty leftovers. Without doubling, this recipe serves 4.
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