{Chicken Ginger Curry}

CHICKEN GINGER CURRY

* 4 chicken half breasts

* 1 can (Thai Kitchen) coconut milk

* 2-3 tsp. curry paste, red

* thinly sliced, rough chopped 1 whole Onion (I prefer using white)

* 1 whole red Bell pepper, chopped

* scrape ginger root with butter knife into smaller "flakes", to taste (only a little if you don't care for ginger much, lots more if you like ginger/Asian flavor, lol)

* salt and pepper to taste (I used a mix of celtic sea salt and Johnnys seasoning salt)

Throw it all into a crock pot, mix, and let it cook for approximately 3-4 hours on high, or near to 6 hours on low.  

Shred or cut the chicken, and then...

Serve with rice, of your choice, and a side of vegetables.

Enjoy! 

~Recipe is mine, From the Kitchen of an Apron Lovin' Mommy~