1 to 1.5 pounds of boneless chicken breasts
1 or 2 cans of coconut milk
3 tbsp of Red Curry
1 small yellow onion
1 medium red bell pepper
1 medium green bell pepper
1/2 head of cabbage
Turn your crock pot on before you start your prep, and get a head start.
Pour your coconut milk into your Crock Pot and add your curry paste. Make sure you stir until dissolved in the coconut milk.
Cut your chicken breast into 1″ cubes.
Cut your red and green peppers into similar 1″ cubes. Dump into pot and stir.
Cut your onion into similar chunks
Cut your head of cabbage in half, and quarter the half you are going to use. Cut the wedges into thin strips and then break apart with your hands.
Add the cabbage to the top of your pot and again stir, trying to coat the cabbage with the coconut milk.
Cover and let cook on low for 4 hours.
Can garnish with some red chili sauce