Remember to continue the other items we started: (Day 1) LongLife Vitality Supplements, Zendocrine Capsules, (Day 2) a drop of lemon or grapefruit in a glass of water and Curbing Cravings Tea, (Day 3) evening detox bath, (Day 4) Morning Liver Flush drink, (Day 5) De-Stress time, (Day 6) Using Geranium and a nice Foot Soak, (Day 7) adding TerraZyme & Rosemary Essential Oil to help support our digestive system, (Day 8) Remove sugar from snacks, (Day 9) Remove gluten, (Day10) GX Assist gel caps, (Day 11) Use detox lotion, (Day 12) Using skin smoothing oil, (Day 13) Change up the Apple Cider Drink from Day 1.

Today, I want to share another whole food slow cooker recipe that I love as I’m a Thia fan!!

Slow Cooker Red Curry with Chicken and Veggies

This Thai red curry is delicious and so easy to make at home. The coconut milk helps make the sauce rich and creamy, which is perfect for a cold evening. The leftovers are even great for breakfast! Feel free to switch up the vegetables and use anything you like.

Quick tip: The curry paste has a kick, so be careful when adding it so the dish isn’t too spicy.

Ingredients:

• 2 tablespoon organic coconut oil
• 1 organic onion, chopped
• 3 cloves organic garlic, minced
• 1 tablespoon fresh organic ginger, minced
• 1-2 tablespoons Thai red curry paste
• 1 (14 oz.) can organic diced tomatoes
• 1 pound organic chicken breast, thinly sliced
• 2 cans organic full-fat coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons coconut aminos
• 1½ cups organic chicken stock
• 1 organic lime, juiced
• 1 organic sweet potato, cubed
• 1-2 cups organic eggplant, cubed
• 1 cup organic cabbage, thinly sliced

Optional for serving: Fresh basil, cilantro, lime juice, cauliflower rice, etc.

Directions:

1.) In a medium sized pot, melt the coconut oil over medium-high heat. Sauté the onions and garlic until fragrant, then add the ginger and curry paste and cook for 1-2 more minutes. Add the tomatoes and bring to a simmer.

2.) Carefully transfer the mixture to a blender (or use an immersion blender) and puree until smooth. Pour into the slow cooker and stir in the coconut milk and stock, then add the remaining ingredients. Cook on Low for 4-6 hours, or until the chicken is fully cooked and the sweet potato is tender. Serve over cauliflower rice, if desired.