Description
One bowl, 5 minutes of prep, 3 hours of cook time, and you’ve got a healthy, gluten-free, tasty meal!
Ingredients
- 1 can (14 Oz. Size) Full-fat Coconut Milk
- ¼ cups 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
- ½ cups Chicken Stock
- ½ teaspoons Ground Ginger
- ½ teaspoons Crushed Red Pepper Flakes
- 1-½ pound Chicken Breasts
- 1 whole Red Bell Pepper, Sautéed, To Serve (optional, See Note)
- Cooked Rice, To Serve
- Chopped Cilantro, Crushed Peanuts, And Sliced Green Onions, For Topping
Preparation
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 crockpot and cut into large, bite-sized chunks. Place back into the sauce and stir to coat.
Serve immediately with sautéed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.
Note: For the bell peppers, warm a nonstick pan over medium heat. Once hot, add olive oil and let it coat the pan. Add large bell pepper chunks, seasoned with salt, and sauté until tender, about 10 minutes.
