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Low Carb Crock-Pot Coconut Curry
This crock-pot low carb coconut curry is flavor packed and perfect dinner for ketogenic, low carb, paleo and dairy free dieters!
Prep Time 10 minutes
Cook Time 1 hour
Inactive 5 hours
Total Time 1 hour 10 minutes
Servings 4
Calories 540 kcal
Ingredients
- 1 13 oz can coconut milk
- 1 lb chicken thighs preferably organic pastured, cut into bite-sized chunks
- 2 tablespoons Mae Ploy gluten-free curry paste
- or Thai Kitchen gluten-free curry paste
- 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
Instructions
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Pour the can of coconut milk into a slow cooker (order here) with chicken thighs.
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Add the curry paste and stir slightly to mix in.
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Cook the curry mixture low for 4 hours.
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Add the broccoli, carrots, pepper, and cook for one more hour.
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If the mixture seems too thin cook for one more hour with the lid off.
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Another option is to move the mixture to the stovetop and simmer until it thickens up.
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Adjust the salt and pepper to taste.
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Serve over cauliflower rice.
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Top with cilantro and serve.
Recipe Notes
Net Carbs: 13.5 g,
Nutrition facts based on 4 servings
Nutrition Facts
Low Carb Crock-Pot Coconut Curry
Amount Per Serving
Calories 540
Calories from Fat 317
% Daily Value*
Fat 35.2g54%
Carbohydrates 20.3g7%
Fiber 6.8g28%
Protein 39.5g79%
* Percent Daily Values are based on a 2000 calorie diet.