Thai Coconut Chicken (Print Version)

# Ingredients:

→ Proteins & Base

01 - 4 cups of chicken stock
02 - 1 can (14 oz) of creamy coconut milk
03 - 1 pound of chicken breasts, no skin or bones

→ Sauces & Spices

04 - 1 tablespoon of fish sauce
05 - 2 tablespoons of spicy red curry paste

→ Aromatics & Veggies

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

→ Toppings

09 - Juice from 1 lime
10 - Fresh cilantro leaves for decoration

# Instructions:

01 - Throw the chicken, broth, coconut milk, curry paste, fish sauce, onions, garlic, and bell peppers into your Crockpot.
02 - Cook for 6-7 hours on low, or 3-4 hours on high, until the chicken is tender and thoroughly done.
03 - Take the chicken out, shred it using two forks, and mix it back into the soup.
04 - Stir in the lime juice for a zesty finish, and top it off with fresh cilantro before serving.

# Notes:

01 - Want it less spicy? Cut back on the red curry paste.
02 - The lime juice cuts through richness and makes everything pop.
03 - For more texture, toss in mushrooms or bamboo shoots during the last hour.
04 - Keep leftovers in the fridge (up to 3 days) or freeze (up to 3 months).

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