Ingredients

The following ingredients have 11 Servings
  • 2  (14 oz) cans  lite coconut milk
  • 3 cups  chicken broth
  • 1/2  cup  peanut butter (the all-natural, runny kind no sugar or salt added)
  • 1 (4 oz) jar red curry paste
  • 2  tablespoons  fish sauce
  • 5 tablespoons low sodium soy sauce
  • 2  tablespoons  dark brown sugar
  • 4  cloves  garlic (minced or pressed)
  • 1  teaspoon  ground ginger
  • 1/2 teaspoon red pepper flakes (optional, start without and add after cook time for more spice)
  • 1 pound  raw boneless, skinless chicken breasts
  • 1 yellow onion (diced)
  • 1 cup diagonally sliced carrots
  • 1 red bell pepper (sliced)
  • 1  (8 oz) package sliced mushrooms
  • 1 head broccoli (cut into florets)
  • salt (to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth)
  • 3 tablespoons lime juice
  • Chopped cilantro (garnish)
  • Chopped peanuts (garnish)
  • Brown rice or noodles (for serving)

Instruction

  • Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
  • Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
  • Stir to combine.
  • Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
  • Remove chicken and cut into chunks.
  • Stir back into soup.
  • Stir in lime juice.
  • Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
  • Serve over brown rice or noodles and garnish with cilantro and peanuts.