Crockpot Thai Chicken Curry

Steps

1. Grease the crockpot.
2. Combine coconut milk, brown sugar, chicken stock, red curry paste, garlic, ground ginger, roasted red pepper flakes, freshly squeezed lime juice, fish sauce, and peanut butter in a bowl or directly into the crockpot.
3. Whisk all of the sauce ingredients together until the peanut butter is fully incorporated.
4. Place the two chicken breasts (about 1.5 lbs) into the prepared sauce in the crockpot.
5. Scoop some of the sauce on top of the chicken to ensure it is fully submerged.
6. Cover the crockpot and cook for about three hours on low until the chicken is cooked through but still juicy and tender.
7. Remove the chicken from the slow cooker and cut it into bite-sized cubes, allowing excess sauce to drip off.
8. Return the cubed chicken to the crockpot and mix it back up with all of the remaining sauce to coat evenly.
9. Cook rice according to package directions (implied step for serving).
10. Saute red bell peppers in a little olive oil and salt until tender.
11. Plate the dish by adding a base of rice, topping it with the chicken curry mixture, sautéed red bell peppers, peanuts, fresh cilantro, and sliced green onions.