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

1. Put coconut milk, chili powder, cayenne pepper, and red curry paste into a slow cooker and mix with a spoon.
2. 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.
3. 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.
4. Serve over rice or quinoa.

Enjoy!