Coconut Curry Chicken
If you like crockpot cooking, get that baby plugged in, you are gonna want to make this tonight! So simple and so easy to make for the family or make ahead for meal prepping all week. Anytime I can add coconut and curry together, I do it! So healthy and completely delicious. I swear, real food just tastes soooo much better than the manufactured crap that lines our grocery store shelves today. If you are too busy to make this, you need to slow the hell down and enjoy life a little bit.
Ingredients
3-4 organic free range chicken breasts
4-5 cloves organic garlic
s&p
Place the above in a crockpot for 5-6 hours on high, then shred and add the following:
15oz organic full fat coconut milk ( I personally like Whole Foods brand)
4 Tbls green curry paste (I keep red and green curry paste around as its super handy)
Juice from 1/2 lime
1 Tbls apple cider vinegar
Dried chili flakes to taste (I use 1-2 really good pinches)
1 tsp cumin
Cover and cook for 30 more minutes or until heated through
Serving Suggestions
1) cauliflower rice (I eat mine raw and let the hot coconut curry chicken heat up) or you can pre cook it by steaming or sautéing in olive oil
2) sautéed red and green bell pepper and yellow onion in coconut oil with s&p and garlic
3) chopped raw kale
Top with avocado, squeeze of fresh lime and cilantro before serving and voila!
