Spicy Curry Chicken with Rice Noodles and Veggies by Heather @enjoyable_eats with Ginger-Turmeric Sauce
Heather writes: “This is a simple crockpot meal with very few ingredients and a fragrant flavorful taste! I used Coconut Secret’s new Spicy Ginger-Turmeric Sauce as the main curry seasoning in this dish. This yummy product is organic, soy-free, and dairy free, and the spices contain powerful anti-inflammatory properties.”
*Use red pepper flakes if you love extra spicy
Cut boneless chicken breast into cubes. Mix coconut milk with Coconut Secret Ginger-Turmeric Sauce, then combine with chicken and marinate overnight.
The next day transfer the chicken and sauce into a crockpot. Cook on low for 3 hours (it’s ok for the crockpot to stay on “warm” for several hours beyond the cook time).
When the chicken is done cooking, add into the crockpot the chopped red pepper, snap peas, carrots peeled in strips, and the can of bamboo shoots drained. Keep all ingredients in the crockpot on “warm” for an additional hour.
During this time boil your choice of rice noodles. I used a 12 oz. package of rice square flakes for this dish. Right before eating, thoroughly combine rice noodles with crockpot ingredients and you’re ready to serve. Enjoy this scrumptious meal!!
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