Cashew Chicken Curry

Ingredients:
For the Sauce:
1 tsp. fresh ginger grated
1/2 of an onion, minced
2 tbsp. cashew butter
2 tbsp. coconut aminos
2 tsp. red Thai curry paste
1 (14 oz.) can full-fat coconut milk
1 tsp. honey (eliminate for Whole 30)
1 tsp. fish sauce
1 tsp. curry powder
1/4 tsp red pepper flakes (I used 1/2 tsp)

For the curry:
1 1/2 lbs. chicken breasts or thighs, boneless and skinless
2 carrots, thinly sliced
1 cup cabbage, thinly sliced
1 lime, juiced
1 tbsp. fresh Thai basil (or 1/2 tbsp. dried)
1/2 of a red bell pepper, thinly sliced
1/4 cup cilantro, chopped

Optional for serving: Vegetables, lime juice, Basmati rice or use cauliflower rice for Whole 30.

Directions:
1.  Combine all sauce ingredients and mix well.  Please the chicken in the slow cooker, then pour sauce over it.  Add the remaining ingredients except for the cabbage.  Cook on Low for about 5 1/2 to 6 hours and add the cabbage during the last 30 minutes.

From: Slow Cooker Meals Made Simple by Katie Bramlett