Instructions:
1. In a 6-quart (or larger) slow cooker, combine the chicken, red bell pepper, onion, garlic, and ginger.
2. In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until thoroughly combined.
3. Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Stir gently to ensure everything is well coated.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Once cooked, stir in the fresh lime juice.
6. Ladle the soup into bowls. Garnish generously with fresh cilantro and green onions.
7. Serve hot, with cooked rice or noodles on the side if desired.
Short Tips:
* For an extra layer of flavor, you can briefly sear the chicken pieces in a pan before adding them to the slow cooker.
* If you prefer a thicker soup, you can remove some of the broth and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
* Don’t skip the fresh lime juice at the end; it brightens up all the flavors!
* To add more vegetables, consider adding sliced carrots, mushrooms, or snap peas during the last hour of cooking.
* Spice it up: If you like more heat, add a pinch of red pepper flakes along with the curry paste.
