Coconut Thai Chicken (Print Version)
# Ingredients:
→ Base
01 -
2 cans (12 oz each) coconut milk
02 -
2 tablespoons peanut butter
03 -
2 cups chicken broth
04 -
2 tablespoons fish sauce
05 -
2 tablespoons red curry paste
06 -
2 tablespoons brown sugar
→ Proteins & Vegetables
07 -
1 red bell pepper, sliced into 1/4 inch strips
08 -
1 cup frozen peas, thawed
09 -
1 onion, thinly sliced
10 -
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
11 -
1 heaping tablespoon fresh ginger, minced
→ For Finishing
12 -
Cooked white rice for serving
13 -
1 tablespoon lime juice
14 -
Fresh cilantro for garnish
# Instructions:
01 -
Blend together the curry paste, coconut milk, peanut butter, chicken broth, brown sugar, and fish sauce in your slow cooker until smooth.
02 -
Toss in your chicken chunks, bell pepper slices, thinly sliced onion, and minced ginger. Stir everything to coat nicely.
03 -
Set your slow cooker to high, cover it, and let the chicken cook for 4 hours till it's tender.
04 -
Mix in the thawed peas and let it cook for about 30 more minutes. Add the lime juice at the end and garnish with fresh cilantro before serving over rice.
# Notes:
01 -
Go for full-fat coconut milk—they're creamier and pack in more flavor.
02 -
Store leftovers in the fridge—it stays good for about 3 days.