Chopped peanutscilantro, and green onion for garnish (optional)
Instructions
Place the garlic cloves, red curry, peanut butter, chili powder, ginger, cayenne, and coconut milk in a slow cooker. Whisk until smooth.
Nestle the boneless chicken breasts into the liquid and cover the slow cooker with a lid. Cook on low for 4-5 hours, until the chicken is easy to shred.
Remove the chicken from the slow cooker and dice or shred.
Stir fish sauce and lime juice into the sauce.
Return the chicken back into the slow cooker and stir to combine.
Serve with steamed rice.
Notes
What to do with leftoversRefrigerate leftover curry in an airtight container for up to 5 days. Reheat until it is piping hot!Freezing instructionsThis recipe can be prepped and frozen ahead of cooking as well as stored in the freezer after cooking.To freeze before cooking (meal prep). Prep the sauce, and add the chicken breasts to a freezer bag and seal. Freeze. Thaw and cook as directed.To freeze after cooking, store in airtight containers and freeze. Thaw, and reheat.