Ya’ll know I love me some Thai food after living there for 3 years. I love my Crock Pot Thai Chicken Curry Recipe and so when my friend Toni shared this with me I knew I had to feature it on Slow Cooker Mondays. This is an easy, crock pot dish that will take your taste buds to Thailand.
- 3/4 c. Light Coconut Milk
- 2 TB Natural Creamy Peanut Butter
- 1 TB Red Curry Paste
- 1 t. Grated Ginger
- 1 1/2 lbs Boneless Chicken Thighs, cut into 1 1/2″ pieces
- 2 Red Bell Peppers, sliced 3/4″ thick
- 1 Large Onion, sliced
- 1 lb. Rice Noodles
- 1 c. Frozen Peas
- 1/4 c. Fresh Cilantro Leaves
- Lime Wedges, for serving
- In a crock pot, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.
- Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
- Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered, until heated through, about three minutes.
- Spoon the chicken, vegetables and sauce over the noodles and sprinkle with cilantro; serve with the lime wedges.
- Note: Add a little sea salt to your liking. Also, I used udon noodles instead of rice noodles because I already had them in the pantry. Don’t leave out the cilantro and lime – those two toppings really make the dish.
- Number of servings (yield): 6
Toni has a great blog about food, organic eating and money saving. Yup, it’s true! Check out her 7 part series: Affording Organics.