Crockpot Thai Chicken Curry by
1 13.5-ounce can regular organic coconut milk 1 tablespoon organic soy sauce 2-3 tablespoon Thai red or green chili/curry paste, or more or less to taste 1/2 tablespoon cayenne pepper 2-3 inch knob of ginger, peeled and minced 3 garlic cloves, minced 1 pound boneless, skinless chicken breast, cut into 2 inch pieces 1 yellow onion, chopped 1 red pepper, chopped 1 green pepper, chopped Lime, quartered Salt, to taste
Combine coconut milk, soy sauce, curry paste, cayenne pepper, ginger, garlic, chicken, onion and peppers in the crockpot. Toss to coat. Throw in one quarter of the lime (use the rest for squeezing onto chicken when you serve it).