Do you ever make a recipe you love, but then you kinda forget about it and don’t make it again for a while? That was this recipe for me.
My husband was the first to make this Chicken Curry dish and I loved it so much. After what we made was gone, I made the recipe again that week, because it was so good. It was my new fave. But..then it wasn’t? I forgot about it!
Then, I thought of this recipe, for some reason on the way back from our Mexico trip, and I just had to have it. This time, I put my own spin on the recipe, including throwing it all in the crock pot, and it came out great. It was so good, I had my leftovers for breakfast.
Chicken and Vegetables with Red Curry and Coconut Milk Sauce
- 1 pound ready-made gluten-free and soy-free chicken strips
- 2 red bell peppers, sliced
- 1 white onion, sliced
- 3 cloves garlic, chopped
- 8 mushrooms, washed and sliced
- 1 can coconut milk
- 1 1/2 cups chicken stock
- 3 tablespoons Thai Red Curry
- 1 teaspoon ginger powder
Add everything to the crock pot and let cook on high for 4 hours or low for 8. Serve it with cauliflower rice to keep the dish Paleo. Otherwise you could serve with rice, rice noodles or as a side to potatoes and a vegetable.
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