If using chillies is desired, grind the Thai chillies in a spice grinder until a powder is formed. Combine lime juice, zest, fish sauce, maple syrup, three tablespoons curry paste, ground chillies, bone broth in a large slow cooker on high heat. Cut the chicken into bite sized pieces, and add to the slow cooker (crockpot) once the mixture is heated and steaming. Let cook for 2-3 hours, and add the cut green beans, bell pepper, and coconut milk to cook for another 20-30 minutes.

Serve with steamed white rice and fresh cilantro/limes for garnish and a drizzle of green curry paste.

Make the curry paste… blend together the lemongrass talk, green onions, ginger, kaffir lime leaves, Thai basil (reserve ¼ cup leaves for garnish), coriander, cum, fish sauce and juice of two limes in a food processor or blender. Set aside.