• 1/2 Cup GODSHALL'S Chili Lime CRUMBLZ
• 2 Tablespoon Red Curry Paste
• 1 Tablespoon Brown Sugar
• 2 Cloves Garlic
• 2 Tablespoon Cilantro (Chopped)
• 1 Red Bell Pepper (Chopped)
• 2 Tablespoon Ginger (Minced)
• 1 Red Chili
• 12 oz Coconut Milk
• 4 Cups Chicken Stock
• 1 1/2 lb Chicken Breasts (Cubed)
• 1 Cup Peas
• 7 oz  Rice Noodles (Glass or Flat)
• 1 Lime (Zested and Juiced)
• 2 Tablespoon Fish Sauce
• Salt (For Taste)
• Cilantro (For Garnish)
• Green Onions (For Garnish)
• Red Chili (For Garnish)
• Lime Wedges (For Garnish)

Ingredients:

1. Make a paste using a food processor. Combine the red curry paste, brown sugar, garlic, cilantro, red pepper, onion, ginger and red chili.
2. Add the paste to a slow cooker and stir in coconut milk and chicken stock.
3. Add the chicken, cover and cook on high for approx. 4 hours.
4. Add in the peas, noodles and Chili Lime CRUMBLZ. Cook for 1/2 hour longer.
5. Next, stir in lime zest, lime juice and fish sauce and season to taste with salt.
6. Serve hot in bowls.
7. Garnish with cilantro, green onions, red chiles, lime wedges and more Chili Lime CRUMBLZ.
8. ENJOY!