Thai Coconut Chicken

Ingredients :

 500g boneless skinless Chicken Breasts, cut into bite-sized pieces

 1 teaspoon Ginger, freshly grated 

1 tbsp. Coconut Oil 

100g Onion, chopped 

450ml Coconut Milk 

1 small Jalapeño, diced fine 

3 cloves Garlic, minced 

1 tablespoon Tamari 

200g Tomatoes, chopped 

85g Sugar Snap Peas 

180g of Bamboo Shoots 

1 Red Pepper, cut into 

1 inch pieces 

1 teaspoon Red Pepper Flakes 

1/4 teaspoon Cumin 

1/2 teaspoon Lime Zest

 3x 1-inch/2cm pieces of Lemongrass, smashed slightly

 2 pieces Galangal Ginger (optional) 

Directions :

1. Add coconut oil to the slow-cooker set on low. Add the Peas, bamboo shoots, peppers, onion, garlic, lime zest, and ginger. Stir and allow to cook for 30 minutes. 
2. Add the chicken, spices, Tamari, galangal, and lemongrass. Pour the coconut milk over the whole thing, stir to combine. Cook for 6 hours.
3.  Remove the galangal and lemongrass and discard.
4.  Cal - 424, Carb - 13.5g, Protein - 30.7g, Fat - 28.8g, Fiber - 4.5g