Ingredients Jump to Instructions ↓

  1. 3/4 cup light coconut milk

  2. 2 Tbsp natural creamy reduced-fat peanut butter

  3. 1 Tbsp red curry paste

  4. 1 tsp grated ginger

  5. 1 1/2 lb boneless chicken thighs, cut into 1 1/2-in. pieces

  6. 2 red bell peppers, sliced

  7. 3/4 in. thick 1 large onion, sliced

  8. 1 lb rice noodles

  9. 1 cup frozen peas

  10. 1/4 cup fresh cilantro leaves Lime wedges, for serving

Instructions Jump to Ingredients ↑

  1. In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.

  2. Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

  3. 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 3 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.


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