October 30, 2013

Slow Cooker Thai Chicken

I made this soup on Sunday because it sounded good and looked gorgeous.  And it did not disappoint!  I will be making this again and again.  And even adding other fun things like water chestnuts and bean sprouts for crunch.
On it's on the soup has a very lovely, mild thai flavor.  But with the addition of some beloved Sriracha, it is like Thai spicy delight.  I also added chopped peanuts and scallions to my bowl each time I had it.  Which was 4 times.  Because it was that delicious.  It makes 6 servings but Grant got the other two.  I win that one!
This is the beautiful picture that inspired me from FoodieCrush.com:
These are my pictures...womp womp:
With Rice
With Rice Noodles
Infinitely uglier than the original picture but both were equally as delicious!  Gee golly gosh I love a slow cooker recipe!  It warms the soul, the belly, the kitchen, and the ease with which you can enjoy dinnertime.

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
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. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

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