<http://schema.org/recipeInstructions>
" In a 5- to 6-quart slow cooker, whisk together the coconut milk, curry paste, brown sugar, and 1/4 teaspoon each salt and pepper. Add the chicken and red pepper and toss to combine. Scatter the sweet potatoes over the top and cook, covered, until the chicken is cooked through, 5 to 6 hours on low or 3 to 4 hours on high. Twenty minutes before serving, cook the rice according to package directions. Remove and discard the bones from the chicken. Gently fold in the peas, lime zest and juice, and soy sauce and cook until heated through, about 2 minutes. Cut the potatoes into smaller pieces. Serve the chicken curry with the rice and sprinkle with basil, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a34079/thai-chicken-curry-recipe-wdy1013/>