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Combine coconut milk, soy sauce, curry paste, cayenne pepper, ginger, garlic, chicken, onion, and peppers in your slow cooker.
Stir to coat. Add one-quarter of the lime. Reserve the remaining wedges, setting them aside.
Cover and cook mixture on high for 2 hours. Stir in salt to taste. Serve over rice with remaining lime wedges for garnish.
To make this recipe using poultry that has already been cooked, simply omit it from this step and proceed as directed.
Chopped or shredded cooked chicken or turkey can be added in the last 15 minutes or so of cooking instead. Just add it to your slow cooker and stir to combine, then give it enough time to heat up all the way through before serving.