Slow Cooker/Crock Pot Thai Chicken Curry

• 4 ounces red curry paste (thai kitchen brand)
• 2 cups water
• 2 teaspoons chicken bouillon (better than bouillon brand)
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 12 lbs chicken breasts (cut thinly, into pieces)
• 1 red bell pepper
• 1 small onion (cut thin)
• 1 tablespoon fresh ginger paste
• 1 tablespoon lime juice
• 2 (400 ml) cans coconut milk (Chaokoh brand)
• 12 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon sriracha sauce (optional)
• 6 leaves Thai basil
• 4 ounces bamboo shoots
• 15 ounces baby corn
• 2 cups fresh green beans or 2 cups other vegetables

1. Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
2. stir well, ensuring chicken bouillon and sugar is dispersed.
3. cook on high for 3 hours or until chicken is thoroughly cooked.
4. add fresh vegetables and cook for an additional hour or until vegetables are done.
5. add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
6. heat until desired temperature or eat immediately.
7. serve with white rice or coconut rice.

red curry, water, chicken bouillon, fish sauce, brown sugar, chicken breasts, red bell pepper, onion, fresh ginger paste, lime juice, coconut milk, red pepper, sriracha sauce, basil, bamboo shoots, corn, fresh green beans

Taken from www.food.com/recipe/slow-cooker-crock-pot-thai-chicken-curry-521591 (may not work)