Thai Chicken Curry

Steps

1. Pour the light coconut milk into the slow cooker and scrape around the edges to ensure no cream is wasted.
2. Add two tablespoons of curry powder, soy sauce, 60g of peanut butter, one tablespoon of chopped garlic (or granules), one tablespoon of ginger, and half a lime juice to the slow cooker.
3. Mix all the ingredients together in the slow cooker until combined.
4. Add the chicken breast and red peppers to the slow cooker over the sauce.
5. Set the slow cooker to cook on low for six hours.
6. After cooking, remove the chicken from the slow cooker and shred it into pieces.
7. Return the shredded chicken to the slow cooker with the sauce and vegetables.
8. If a thicker sauce is desired, prepare a cornflour slurry by mixing one tablespoon of cornflour with three tablespoons of water in a mug. Stir this mixture into the curry until thickened.