Slow Cooker Thai Green Curry
Servings Prep Time
8servings 20minutes
Cook Time
5hours
Servings Prep Time
8servings 20minutes
Cook Time
5hours
Ingredients
Instructions
  1. In a medium skillet heat the coconut oil over medium high heat.
  2. Cook the garlic, ginger, coriander and cumin 1 minute, or until fragrant.
  3. Add the green curry, cook 1-2 minutes, stirring occasionally.
  4. Add coconut milk, water and kaffir lime leaves, bring to a simmer.
  5. Place the chicken, squash, eggplant into slow cooker.
  6. Season the ingredients in the slow cooker with salt to taste.
  7. Pour the seasoned hot coconut milk over the chicken and vegetables.
  8. Cook on high for 5 hours in the slow cooker.
Recipe Notes

Dried Kaffir lime leaves can be bought online or found at Asian markets.

The IronMan Spinach Beet Salad I used is from Cut ‘N Clean Greens. If you cannot find this product in your supermarket produce aisle, you can substitute with baby spinach, chard or kale.