Crock Pot Chick’n Curry

INGREDIENTS:

1.5 13.5OZ CANS COCONUT MILK (CANNED, FULL FAT)
2 4OZ JARS CURRY PASTE (GREEN IS HOTTEST, RED AND YELLOW ARE MORE MILD)
1 TBSP TOMATO PASTE
1 TSP GROUND GINGER (COULD ALSO USE FRESH, GRATED)
1 TSP CAYENNE (OMIT IF YOU DON’T LIKE SPICY)
1 LARGE ONION, CHOPPED
1 LB BAG FROZEN BELL PEPPERS
1 LB BAG FROZEN VEGGIE (I USED GREEN BEANS, COULD BE ANYTHING REALLY)
1 PACKAGE CHICK’N STRIPS (GARDEIN, TOFURKY, LIGHTLIFE, OR BEYOND MEAT)
1/2-1 CUP VEGETABLE BROTH (MORE IF YOU WANT A THINNER CURRY)
SALT AND PEPPER TO TASTE

DIRECTIONS:

MIX COCONUT MILK, CURRY, TOMATO PAST, AND SPICES INTO A SAUCE IN THE BOTTOM OF YOUR
6 QUART CROCK POT.
ADD VEGETABLES AND MIX WITH THE CURRY SAUCE.
SALT AND PEPPER TO TASTE.
PLACE CHICK’N OVER THE VEGGIES AND POUR BROTH OVER THE TOP.
MIX EVERYTHING AND ENSURE CHICK’N IS COVERED IN CURRY SAUCE.
TURN ON CROCK POT AND WALK AWAY!
COOK FOR ~4 HRS ON HIGH, ~8HRS ON LOW

ENJOY!!

MODIFIED RECIPE BY THEFRECKLEDFOODIE