Chicken Curry Recipe

Chicken Curry

13 ounce can coconut milk

1 pound chicken thighs

2 Tablespoons curry paste

12 ounces broccoli florets

1 medium carrot, shredded

1 colored bell pepper, sliced into strips

1 handful fresh cilantro, chopped

Salt and black pepper to taste

1 bag cauliflower rice, steamed and drained

Pour the can of coconut milk into slow cooker with chicken thighs. Add curry paste and stir slightly to mix in. Cook the curry mixture on low for 4 hours. Add the broccoli, carrots, pepper and cook for one more hour. Top with fresh cilantro and season with salt & black pepper to taste. Serve over cauliflower rice.