It’s fall in Calgary! With our cooler weather I am craving warm soups and stews. Thus the slow cooker is getting used a lot. If you do not have a slow cooker I highly recommend you get one.
It is one of the simplest ways of cooking and for the gluten-free cook, it is a convenient way of eating a really good gluten free meal. Throw in some meat, vegetables, spices and broth and you can easily make soups or stews. All real ingredients with no hidden ingredients and no need for gluten. Vary the meats, veggies and spices and you’ll can switch things up easily.
It was my youngest sons birthday a couple of weeks ago and we all went out for Thai food. I was so impressed with the restaurant that I decided to make my own Thai curry soup the next day. I checked at my local Safeway stores Asian section and found they carried Home Gourmet spice paste for Thai green curry. It is gluten free and I thought it would make an easy slow cooker meal.
Most of my spice collection is packed up so I was looking for packaged spice mix that I could use.
I also wanted to switch this Thai recipe up and use kale in it. Kale is such a nutritious vegetable that I like to find ways of using it in my cooking. Kale stays fairly crunchy even when cooked, so it was a great choice in the slow cooker.
Recipe: Thai Green Curry Soup
1 pkg Home Gourmet GF Thai Green Curry spice paste
1 can coconut milk
1 litre Kitchen Basics GF chicken broth
2 chicken breasts, cut up into small chunks
4 carrots, sliced
1 cup jicama, diced
2 cups kale, chopped
1 shallot, finely chopped
Fresh basil, finely chopped for garnish
Add all ingredients to slow cooker except fresh basil.
Stir to combine and turn slow cooker to high heat. Let cook on high for 5 hours and then turn to low for another hour.
Once finished, top each individual bowl with chopped basil.
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