Ingredients
- 2 cans of coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 5 tablespoons red curry paste
- 2 pounds chicken breast
- ¼ cup diced garlic
- ¾ cup diced red pepper
- ¾ cup diced green pepper
- 5 ounce can sliced water chestnuts
- 2 tablespoons lime juice
- ½ teaspoon ground ginger
- Salt & pepper
Directions
- Put coconut milk, chili powder, cayenne pepper, and red curry paste into a slow cooker and mix with a spoon.
- Add chicken breast to the slow cooker. Top with diced garlic, diced red peppers, diced green pepper, and lime juice and mix everything together in the slow cooker.
- Cook on high heat for 3.5-4 hours. Remove the chicken from the slow cooker and shred, then put the shredded chicken back into the slow cooker. Cook for another 10-15 minutes.
- Serve over rice or quinoa.
Enjoy!