Yield:6

INGREDIENTS

• 6 Chicken Thighs(boneless, skinless)
• 1 13.5 oz can Coconut Milk
• 2 Tbl Coconut Oil
• 1 Onion (cut in half and sliced lengthwise)
• 1 Jalapeno (chopped seeds removed for less heat, if desired
• 1 Tbl Garlic (chopped)
• 1 Tbl Fresh Ginger (grated)
• 1 tsp Sea Salt
• 1 Tbl + Spice Hunter Curry Powder
• 2 tsp Tapioca Starch
• 1 Small Lime (juiced)
• 15-20 Fresh Basil Leaves

INSTRUCTIONS

1. Place the chicken in a slow cooker and pour the coconut milkover the top. Place the lid on the slow cooker and turn the heat to medium for an 8 hour cook time, or high, for a 4 hour cook time.
2. One hour before the chicken is finished cooking, place the coconut oilin a saute pan and melt over medium/high heat. Add the onion and jalapeno to the pan and saute for 3-4 minutes, or until onion begins to soften. Add the garlic, ginger,salt, curry powder, and tapioca starch. Stir into the vegetables until coated and saute for another 30 seconds.
3. Add the vegetables to the slow cooker and gently stir in until combined. Let curry cook for another 45 minutes to an hour. Liquid should thicken slightly in this time. Taste the curry and add saltand pepper, as needed. Lightly shred the chicken.
4. Add the lime juice and basil to the curry and stir until leaves are distributed through the curry. Serve hot over cauliflower rice.

Macros (per serving): Fat 39g, Net carbs 4g ,  Protein 20g