Slow Cooker or Instant Pot Coconut Chicken Curry (Paleo, Who

• servings: 6 servings
• active time: 2 minutes
• total time: 17 minutes

Ingredients

1 can full-fat coconut milk

3/4 cup bone broth (or chicken broth)

5 tbsp red curry paste

2 tbsp fish sauce

1 tsp cracked black pepper

1 large onion (diced)

2 red bell peppers (thinly sliced)

3 carrots (chopped)

1 1/2 cup green beans (chopped)

2 garlic cloves (minced)

1/2 inch fresh ginger (minced)

1 1/2 lb chicken thighs (or breasts)

Juice from 1/2 lime

Optional: Chopped basil

Directions

Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.

Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.

Instant Pot

Close the lid and set it to "Poultry" for 10 minutes.

Once the Instant Pot beeps to finish, wait about 15 minutes until it releases pressure naturally.

Take out the chicken and shred it. Add it back in the pot and mix it in.

Top with lime juice and basil, and serve with white rice or cauliflower rice.

Slow Cooker

Cook on high for 4 hours.

Take out the chicken and shred it. Add it back in the pot and mix it in.

Top with lime juice and basil, and serve with white rice or cauliflower rice.

Nutrition

• Calories: 464 kcal
• Total Fat: 35 g
• Saturated Fat: 19 g
• Cholesterol: 111 mg
• Sodium: 605 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 22 g