Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe.
Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	719.31 Kcal (3012 kJ)
Calories from fat	116.88 Kcal
		% Daily Value*
Total Fat	12.99g	20%
Cholesterol	66.89mg	22%
Sodium	618.78mg	26%
Potassium	449.36mg	10%
Total Carbs	110.95g	37%
Sugars	1.58g	6%
Dietary Fiber	3.58g	14%
Protein	30.84g	62%
Vitamin C	133.3mg	222%
Vitamin A	12.6mg	420%
Iron	283.1mg	1573%
Calcium	283.4mg	28%

Amount Per 100 g
Calories	121.55 Kcal (509 kJ)
Calories from fat	19.75 Kcal
		% Daily Value*
Total Fat	2.19g	20%
Cholesterol	11.3mg	22%
Sodium	104.56mg	26%
Potassium	75.93mg	10%
Total Carbs	18.75g	37%
Sugars	0.27g	6%
Dietary Fiber	0.6g	14%
Protein	5.21g	62%
Vitamin C	22.5mg	222%
Vitamin A	2.1mg	420%
Iron	47.8mg	1573%
Calcium	47.9mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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