1½tbsp.granular sweetener(coconut sugar works best for flavor, but you can also use Sucanat or monk fruit. I used brown erythritol because that's what works best for my blood sugar)
½cupbutter(regular or dairy-free)
Add after cooling for at least 20 minutes
15oz.can full-fat coconut milk
2cupplain yogurt(or Greek yogurt, or dairy-free yogurt)
In a skillet, sauté the chopped onions, sliced carrots, and minced ginger in the coconut oil. Cook until the onions are translucent.
In the last minute of cooking the veggies, add in the pressed or minced garlic. Set aside.
Place the chicken into your slow cooker or Instant Pot insert.
Sprinkle the spices over the chicken, then pour the sautéd veggies over that.
Add the Thai curry paste, tomato paste, tomato sauce, and sweetener. Stir well to combine.
Add the butter over the top.
IF YOU ARE USING AN INSTANT POT: add the broth. (Do NOT add this if you use a slow cooker) Slow cooker: Cook on low for 5-7 hours.Instant Pot: Cook on high pressure for 25-30 minutes.Once finished cooking, allow the chicken to cool for 20-30 minutes.
Add the yogurt.
Add the coconut milk.
Stir well to combine, and season with salt to taste before or at serving.
Serve with or without rice.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.