Ingredients
1 cup red onion, chopped
1 Tablespoon curry powder
1 Tablespoon fish sauce
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 Jalapeño, seeds removed and finely chopped
1 ½ tablespoon Cornstarch
1 pound boneless skinless chicken breast
After cooking:
½ cup light coconut milk
¼ cup fresh basil, chopped
¼ cup fresh cilantro. chopped
Directions
Slow Cooker: Combine bone broth, coconut milk, red onion, curry powder, fish sauce, garlic, ginger, jalapeno and cornstarch. Stir well to combine all ingredients. Add chicken thighs. Cook on high for four hours. Once chicken is fully cooked, remove from slow cooker, shred and place back in cooking chamber. Add fresh basil and cilantro. Serve over rice or cauliflower rice.
Pressure Cooker: Combine bone broth, red onion, curry powder, fish sauce, garlic, ginger, jalapeno, and cornstarch. Stir well to combine. Add chicken thighs. Secure lid and place valve in sealed position. Pressure cook for 10 minutes. Once time has expired, do a quick release by immediately placing the valve in the vented position. Remove chicken, shred and place back in cooking chamber. Add coconut milk, fresh basil and cilantro. Serve over rice or cauliflower rice.