Ingredients:
1.5-3 chicken breasts, depending on how much chicken you'd like in it
1 tbsp olive oil
3 tbsp of red curry paste
1/4 cup soy sauce
3 tbsp brown sugar
1 tbsp minced garlic
4 13.5 oz cans of coconut milk
2 peeled and sliced carrots
1 small onion, diced
6 medium Yukon Gold potatoes, cut up into small cubes
cilantro
salt and pepper to taste
Directions:
1. Cut the chicken into small cubes about 1"x1", cook them on the stove in olive oil until no longer pink in the middle.
2. Add all ingredients except olive oil (you've already used it), into a crock pot. Let cook for 6 hours on low, stirring hourly at least.
I served with:
White Rice, cooked and then added it to the soup after completion as Les isn't eating rice at the moment.
I am not a soup fan. But this...this I can get behind! We had to add some Sriracha after the fact (the child was happy we didn't spice it up beforehand) so you may want to add some kick if you want that authentic Thai flavor. You'll love it! If you don't, I'll refund the money you paid to subscribe to this blog!
For more recipe ideas, and awesome Paleo/Gluten Free recipes I urge you to check out Leslie Livingstone's "Clean Eats" blog. http://llivingcleaneats.blogspot.com/
Happy cooking!
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