Coconut Chicken Thai (Print Version)

# Ingredients:

→ Main Items & Base

01 - 4 cups chicken stock
02 - 1 can (14 oz) creamy coconut milk
03 - 1 pound chicken breasts, skinless and boneless

→ Flavors & Sauces

04 - 1 tablespoon fish sauce
05 - 2 tbsp red curry paste

→ Aromatics & Veggies

06 - 2 minced garlic cloves
07 - 1 red bell pepper, cut into strips
08 - 1 diced onion

→ Toppings

09 - 1 lime, squeezed
10 - Cilantro, chopped, for sprinkling

# Instructions:

01 - Throw the chicken, stock, coconut milk, red curry paste, fish sauce, onion, garlic, and bell pepper all into the slow cooker.
02 - Set your slow cooker on high for 3-4 hours or low for 6-7 hours, and let the chicken cook until tender.
03 - Take the chicken out, shred it with forks, then mix it back into the pot.
04 - Squeeze in the lime juice for some zing. Dish it up and sprinkle with cilantro.

# Notes:

01 - Spice it up or down by adjusting the amount of red curry paste.
02 - A splash of lime juice balances out the creamy coconut flavor beautifully.
03 - For added crunch, stir in bamboo shoots or mushrooms during the last hour of cooking.
04 - Store leftovers in the fridge for 3 days, or freeze for up to 3 months.

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