Put 2 cans of coconut milk, 1 Tbs of coconut flour, 1 Tbs of maple syrup, 2 Tbs of dried basil, 1 tsp chili powder, 1 tsp salt, 1 tsp ground black pepper, and 5 Tbs red curry paste into a slow cooker and mix with a spoon.

Add 2.5 pounds of chicken breast to the slow cooker. Top with 1/4 cup diced garlic, 1/2 cup diced shallots, 3/4 cup diced red peppers, 2 Tbs lime juice, and 1 cup of diced pineapple and mix everything together in the slow cooker.

Cook on high heat for 3.5-4 hours. Remove the chicken from the slow cooker and shred, then put the shredded chicken back into the slow cooker. Add 1/2 tsp of ground ginger and 5 leaves of fresh Thai basil to the slow cooker. At this point, add another 2 Tbs of coconut flour to the slow cooker. (This is based on how much you want the sauce to be thickened at this point. This will depend on how thick the coconut milk/cream you used was. I used 2 Tbs, but you can use less or more). Cook for another 10-15 minutes. Mix and serve.