Thai Chicken Legs with Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 can lite or regular coconut milk (not cream of coconut)
- 1/4 c. flour
- 1 tbsp. Thai red curry base (such as A Taste of Thai)
- 1 tbsp. minced garlic
- 1 tsp. salt
- 4 each chicken drumsticks and thighs (about 2 1 ⁄2 lb)
- 1 medium onion
- 2 large carrots
- 1 medium bell pepper
- 2 c. frozen cut okra or green beans
- Garnish: fresh mint leaves, cut in strips
Instructions
- Whisk coconut milk, flour and curry base in a 4-qt or larger slow-cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots; stir to mix. Scatter bell pepper over top.
- Cover and cook on low 6 to 8 hours until chicken and vegetables are tender. Stir in frozen okra; cover and cook 5 minutes or until crisp-tender. Remove chicken and vegetables to serving bowl with a slotted spoon. Whisk sauce in cooker until smooth. Pour over chicken and vegetables. Sprinkle servings with mint.
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