Ingredients

The following ingredients have 4 Servings
  • 1 (14 oz) can full fat coconut milk (could also use lite)
  • 1/4 cup peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 4 cloves garlic (minced or pressed)
  • 1/2 cup chicken stock
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 pounds boneless skinless raw chicken breasts
  • red bell peppers (sautéed - optional, but recommended*)
  • cilantro (for topping)
  • peanuts (for topping)
  • sliced green onions (for topping)

Instruction

  • Grease crockpot with cooking spray.
  • Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
  • Place chicken breasts on top.
  • Spoon sauce over the chicken, so it's fully submerged.
  • Cook in crockpot on LOW for 3 hours.
  • After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
  • Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.