Thai-Style Coconut Chicken via Crockpot

Serves 6 Adults

Ingredients:

1 tbsp Vegetable Oil

1 tsp Grated Lime Peel

1 clove Garlic, chopped finely

1/4 cup Cilantro, chopped finely

1 tsp Brown Sugar, packed

1 tbsp Soy Sauce

1 medium Green Bell Pepper, chopped bite size

1 tbsp Basil, dried

1 pound Boneless Skinless Chicken Breast, bite size

1 tsp ginger root, dried

1 small can Jalapeño Peppers, diced

14 oz Coconut Milk

1/2 tsp Salt

1/2 bag Frozen Peas

1 can Tomato, Diced

Hot Cooked Jasmine Rice

2 Limes, each cut into 4 wedges

Method:

Place all items in the crockpot (except rice). Cook on low heat for 8 hours or high heat for 4 hours. Before serving cook rice per manufacturer. Break up chicken pieces using a wooden spoon.

Serve:

Place several large mounds of rice on plate. Spoon chicken mixture on top and garnish with a wedge of lime.

Recipe Adapted from Jasper Grub Cookbook by Amy Openshaw