Crockpot Thai Chicken Curry

Ingredients:

• 1 14-oz can full fat coconut milk
• ¼ cup peanut butter
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp erythritol
• 4 cloves minced garlic
• ½ cup chicken stock
• ½ tsp ground ginger
• ½ tsp red pepper flakes
• 1.5 lbs chicken breasts
• (optional: sauteed red bell peppers, cilantro, peanuts and green onions for topping)

Instructions:

Whisk together sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, erythritol, garlic, chicken stock, ground ginger and red pepper flakes directly into the crockpot. Place chicken breasts on top and spoon the sauce over the chicken. Cook on low for 3 hours then remove the chicken and cut into large but bite sized chunks. Place back into the crockpot and stir to coat. Serve hot. Makes 4 servings.

Macros per serving: 474 calories, 29.5g fat, 40.7g protein, 7.8g carbs, 6g net carbs, 1.8g fiber.