Classic Thai flavors of ginger and lemongrass make this Whole30 compliant curry one not to be missed! This recipe calls for chicken, but pork and beef are also used in Thai yellow curry and would make good substitutions. Serve on cauliflower rice to complete the meal.
2mediumpotatoespeeled and chopped into large chunks
3mediumcarrotspeeled and cut into large chunks
cilantrofor garnish
6cupscauliflower rice
Instructions
In a skillet, add olive oil, garlic, ginger, lemongrass, and spices. Saute until fragrant, and then add the coconut milk. Simmer on low for 4-5 minutes while preparing the other ingredients.
Add the chicken, potatoes and carrots to a crockpot, and then top with the curry mixture.
Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
Serve on a bed of cauliflower rice, and garnish with chopped cilantro or diced red chile peppers.
Notes
Nutrition for 1 out of 6 servings:40g Protein | 24.4g Carbs | 15.3g Fat | 389 Calories