1 pound boneless skinless chicken breasts (2-3 breasts)
1 tablespoon olive/coconut oil
1 cup uncooked wild rice blend, rinsed and drained
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 onion, diced
1/4 cup red curry paste
1 tablespoon freshly grated ginger
4 garlic cloves, minced
2 tablespoons brown sugar
3 tablespoons fish sauce
2 tablespoons low sodium soy sauce
1 tablespoon dry basil
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 14 oz. cans cans quality coconut milk (I love Chakoah)
5 cups low sodium chicken broth
PHASE 2:
1 tablespoon cornstarch
1/4 cup water
1/3 cup creamy peanut butter
2 tablespoons lime juice
2-4 teaspoons sriracha/Asian chili sauce
Garnish:
crushed peanuts
coconut flakes
chopped cilantro
lime juice
Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked. Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred. Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth. Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth. Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.