2 Tablespoons Red Curry Paste
2 12 Ounce Cans of Coconut Milk
2 Cups Chicken Stock
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Peanut Butter
1 1/2 Pounds Chicken Breasts, Cut into 1 1/2 Inch Pieces (we shredded ours at the end while it was still in the soup - it just fell apart)
1 Red Bell Pepper, Seeded and Sliced into 1/4 Inch Slices
1 Onion, Thinly Sliced
1 Heaping Tablespoon Fresh Ginger, Minced
1 Cup Frozen Peas, Thawed
1 Tablespoon Lime Juice
Cilantro for Garnish
Cooked White Rice
1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl.
2. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
3. Add in the peas and cook for 1/2 hour longer.
4. Stir in lime juice and serve with cilantro and white rice.
Recently I was missing Thailand a lot. The colors and flavors and smells all make me feel so relaxed. When an old friend linked this recipe through Instagram, the picture alone was enough to make me drool and I was thrilled to find out I only needed to buy a few ingredients to make this in my house that week. As usual, the most appealing part was the crock pot, and boy did it deliver. I loved every single drop of this, but more importantly, Bill told me he could eat this once a week. He is by no means a picky eater, but I love finding things he really loves :) So, this recipe will quickly become a staple in the Roger's household and I hope you like it too!
As always, I want to make sure the photo credit and recipe credit go to the right place! In this instance I pulled the recipe and photo from the blog FoodieCrush and would recommend you taking a look at the other recipes on there. Lot's of goodness I intend to dive into.
Have a lovely weekend friends and eat well!