Easy Crockpot Chicken Breast Thai Curry

Steps

1. Place the chicken breast in a crockpot.
2. Add the coconut milk, green curry paste, lemongrass stock (smashed), kaffir lime leaves (gently torn), garlic cloves, galangal pieces, and ginger pieces to the crockpot.
3. Add the julienned carrots, cut up onions, and frozen bell peppers to the slow cooker.
4. Cook on low for 4-5 hours.
5. Remove the chicken breast meat from the crockpot and set aside (do not remove the lemongrass stock or kaffir lime leaves).
6. In the remaining sauce, add the fish sauce and stir well. Taste and adjust seasoning if necessary.
7. Add a handful of whole cashews to the sauce.
8. Return the cooked chicken breast meat to the crockpot and tear it into pieces with two forks.
9. Serve the curry over brown rice, garnished with fresh lime juice, cilantro, green onions, and cherry tomatoes.