Ingredients

• 3 can coconut milk (14 oz)
• 1 can low-sodium chicken broth
• 9 Tbsp red curry paste
• 1 Tbsp brown sugar
• 1 ½ tsp ground coriander
• 1 ½ tsp ground cumin
• 3 Tbsp ginger, minced
• 3 large cloves garlic, minced
• 1 tsp salt
• 2 ½ lbs chicken breasts4 ½ cup carrots, thick diced
• 1 yellow onion, finely chopped
• 6 Tbsp creamy peanut butter
• 2 Tbsp fresh lime juice
• 3 Tbsp fish sauce
• 1 cup cilantro chopped, divided in ½
• red peppers or stir-fry vegetables, barely cooked
• Rice

Instructions

• In a slow cooker mix coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, garlic and salt
• Add chicken, carrots and onions to slow cooker
• Cover and cook on low heat until chicken is cooked through and tender, about 6 hours
• Remove chicken from slow cooker and let rest a few minutes then cube
• Add peanut butter, lime juice and fish sauce and mix. Add chicken and half the cilantro
• Serve over rice and stir-fried vegetables
• Garnish with remaining cilantro