• Start by chopping everything up & cubing the chicken. Heat a wok or a large skillet with avocado oil.
• Add in the chicken & season with salt and pepper. Cook the chicken on medium heat until it's is basically cooked through. Then, using a slotted spoon, spoon out the chicken into a separate bowl.
• In the same pan, add in the garlic & ginger and let cook for a minute. Then add in all the veggies, more avocado oil if needed, and salt & pepper. Cook until the veggies have softened to your liking.
• Next, add the chicken back into the pan. Stir it all up. Add in the coconut milk & curry paste. Mix everything together until the paste is incorporated. Add a few dashes of fish sauce if you're using it. Squeeze in the lime. Bring it to a light boil, and then reduce the heat to simmer for about 5-10 minutes. Serve it over rice & enjoy!

For the Crockpot Version:

• If you'd like to make this dish in the crockpot, it works wonderfully!
• Turn your crockpot to low heat, and start by adding the coconut milk, curry paste, fish sauce, ginger, garlic, lime juice, and a sprinkle of sea salt. Stir it until it's mixed together. If the coconut milk is separated, the heat from the crockpot should help it mix easier.
• Season the chicken breasts on both sides with sea salt and pepper. Add the chicken to the crockpot and submerge in the sauce. Let it cook for 5-6 hours until the chicken easily shreds.
• In the last hour or 30 minutes, probably hour 5 add in all then chopped veggies. If you want them softer let them cook an hour or if you want them less soft then give them 30 minutes. Mix them into the sauce mixture and let cook down.
• Once everything is done, take the chicken out, shreds with two forks and put it back into the crockpot. Give it a nice mix and serve over jasmine rice!