Thai Chicken Curry

Ingredients

1 (14 oz) can full fat coconut milk
1/4 cup peanut butter
2 tablespoons red curry paste
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons brown sugar
4 cloves garlic minced or pressed
1/2 cup chicken stock
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds chicken breasts

Additional, optional ingredients

 red bell peppers sautéed - optional, but recommended*
 Cilantro for topping
 peanuts for topping
 sliced green onions for topping

Instructions

Grease crockpot with cooking spray.
Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
Place chicken breasts on top.
Spoon sauce over the chicken, so it's fully submerged.
Cook in crockpot on LOW for 3 hours.
After 3 hours, remove chicken from the crockpot and cut into large, bite sized chunks. Place back into the sauce and stir to coat.
Serve immediately with sauteed bell peppers over rice. Top with chopped cilantro, crushed peanuts, and sliced green onions.