The BEST Slow Cooker Thai Chicken Curry (Keto Friendly)

 (13.5)

A Very Delicious & authentically
 flavorful meal that is very simple to make!

Ingredients:
8 boneless, skinless chicken thighs
salt & pepper**
3 tablespoon bacon grease (or other keto friendly oil)
1 (13.5 ounce) can coconut cream***
1 1/2 cups unsweetened coconut milk (not canned)***
2 tablespoons curry powder
1 tablespoon dried basil
2 teaspoons chili powder
1 teaspoon pink Himalayan or sea salt
4 or 5 cloves of garlic, minced
1 tablespoon minced fresh ginger root
1/2 cup diced red onion
.75 ounces fresh basil leaves (approximately 20 leaves)
Garnishes (optional):
2 or 3 pickled jalapeno peppers, chopped and seeds removed
1/2 cup toasted flaked coconut****

Method:
Season both sides of the chicken thighs with the salt and pepper. Set aside.
Heat the bacon grease in a large skillet over medium-high heat. Once the grease is hot, added the chicken. Quickly cook until both sides are seared and golden in color.
Add the coconut cream, milk, curry, dried basil, chili powder, salt, garlic, ginger and red onion to a slow cooker. Stir to mix. Add the seared chicken and stir to coat all of the pieces in the spice & coconut sauce. Cook on low for 5 to 6 hours.
Remove the stems from the fresh basil leaves. Stack and roll 4 or 5 leaves together and chop. Set aside.
When the chicken has finished cooking, use a slotted spoon to remove from the slow cooker, into a bowl. Use 2 forks to shred the chicken in the bowl. Stir the fresh basil into the sauce in the slow cooker. Return the chicken to the pot and stir to mix. Serve in bowls and if desired garnish with jalapenos and coconut. Makes 6 servings.

Finished pot of chicken.

**Use pink Himalayan or sea salt and black pepper.
***If you cannot find canned coconut cream, you may substitute 2 cans of coconut milk for the coconut cream and regular coconut milk.
****To make toasted coconut, preheat oven to 350*. Spread 1 cup of flaked coconut on a baking sheet. Bake for 4 minutes, or just until lightly golden. 
Store completely cooled toasted coconut in an airtight container. Use as a garnish on salads, desserts and more.

Nutritional info per serving (with garnishes) approximately:
556 calories ~ 40.8 grams fat ~ 5.8 grams net carbs ~ 39.8 grams protein

Nutritional info per serving (without garnishes) approximately:
508.58 calories ~ 36 grams fat ~ 5.26 grams net carbs ~ 39.25 grams protein

Notes: If you would prefer to make a Thai Chicken curry soup, increase the coconut milk to 2 1/2 cups and add 2 to 3 cups of quartered radishes to the slow cooker. Makes 6 to 8 servings.

I have prepared many tasty Keto dishes for my family that everyone really likes and even prefer to the non-keto versions. This Thai Curry Chicken is so excellent that my husband proclaimed it to be the best & most outstanding meal I have made so far!