Directions

Add the curry paste and powder, coconut milk and broth into the crockpot and mix till combined. Add the chicken, carrot and onion and cook on low for 6-8 hours.

Approximately 30 minutes before it is finished shred the chicken in medium pieces. In a separate bowl whisk together, fish sauce, lime juice and cornstarch till combined completely. Add cornstarch mix to the crockpot along with the sugar and stir till combined. Cook for another half an hour.

Once time is up serve curry over rice and top with cilantro.