Ingredients

The following ingredients have 4 Servings
  • 6 small organic boneless chicken breasts
  • 1 tbsp olive oil
  • 27 oz full fat coconut milk
  • 2 1/2 cups chicken stock
  • 2 tbsp lime juice, fresh
  • 3 cloves garlic (minced)
  • 3 tbsp red curry paste 
  • 1 tbsp dried basil (or fresh Thai basil)
  • 1/2 cup finely chopped sweet onion
  • 1 red pepper (seeded and chopped into thin slices)
  • 8 oz mushrooms (sliced)
  • 1 tbsp fish sauce
  • 1 1/2 tbsp raw sugar
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly grated ginger (or more to taste)
  • 1/4 cup fresh cilantro (for garnish)
  • 2 limes (quartered for serving)

Instruction

  • Brown chicken breasts in a large skillet over medium-high heat for about 2 minutes per side.  Transfer chicken breasts to the slow cooker.  
  • Stir all other ingredients together except cilantro and lime slices, mixing until paste is completely dissolved.  Pour into crockpot over chicken.  Fold in onion, mushrooms and pepper and stir well.  
  • Cook on low for 6 hours.  
  • Shred chicken into chunky pieces and stir back into the soup before serving.