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Wednesday, October 2, 2013

Crockpot Thai Coconut Curry

We have been on a Thai kick around here, my son has decided it is his favorite thing to eat.  I ran across this recipe the other day and when I say you made it in the crock-pot  I was sold.  I put it in first thing in the morning and forgot about it until dinner time, and it was delicious.  My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good.  It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.

  • 1 can light coconut milk
  • 2 tablespoon(s) natural creamy reduced-fat peanut butter
  • 1 tablespoon(s) red or green curry paste (more if you like it spicier)
  • 2 Tablespoons Soy Sauce
  • 4 cloves minced Garlic
  • 1 teaspoon(s) grated ginger
  • 1 1/2 pound(s) boneless Chicken breasts, cut into 1 1⁄2-in. pieces
  • 2 red bell peppers, sliced 3⁄4 in. thick and cubed
  • 1 large onion, sliced
  • 1 pound(s) rice noodles
  • 1 cup(s) frozen peas
  • 1/4 cup(s) fresh cilantro leaves
  •  Lime wedges, for serving

  • Directions

    In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic 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, soak the rice noodles in hot water.  When noodles are soft, pour sauce mixture into a large frying pan and add noodles.  Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness.   Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.

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