Okay, so I really like this recipe.
It's easy and yummy, and it is a healthy Thai dish.
The last time I made Thai… It was not.
But, I wish it had a little more flavor,
I'll have to try and add some more spices or something next time.
Also, this makes a lot, so I froze half of it for later. :)
1 C unsweetened Almond Milk
1 Tbs Apple Cider or White Vinegar
Juice of 1 Lemon
2 Tbsp. Cumin
2 tsp. Curry
2 tsp. Ground Cinnamon
1 Tbsp. Garlic Powder
2 Tbsp. Onion Powder
1 Tbsp. Garam Masala
2 tsp. Chili Powder
1 tsp. Coriander
2 tsp. Ground Ginger
2 (15oz.) Cans Light, Unsweetened Coconut Milk
5 Large boneless, skinless Chicken Breasts
1(6oz.) Can Tomato Paste (no sugar added)
1 (28 oz.) Can Diced Tomatoes (no sugar added)
Fresh Cilantro for Garnish if desired
Put all ingredients into Crock Pot and mix.
Cook on high for 4-6 hours until cooked thoroughly, stirring occasionally.
Once cooked Shred chicken and serve over Brown Rice or Quinoa
Recipe From: The Gracious Pantry