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Thai Chicken Recipe

  • 5servings
  • 315minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, C, D, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 c light coconut milk

  2. 2 TB natural creamy reduced-fat peanut butter

  3. 1 TB red curry paste

  4. 1 tsp grated ginger

  5. 1-1/2 lbs bonelesss chicken thighs ,cut in

  6. 1-1/2" pieces

  7. 2 red bell peppers ,sliced

  8. 3/4" thick

  9. 1 lg onion sliced

  10. 1 c frozen peas

  11. 1 lb rice noodles

  12. 1/4 c fresh cilantre leaves

  13. lime wedges for serving

Instructions Jump to Ingredients ↑

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

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

  3. Twenty mins before serving,cook noodles according to pkg directions. Stir the peas into chicken mixture and cook,covered,until heated through,about 3 mins. Spoon the chicken ,vegetables and sauce over noodles and sprinkle with cilantro;serve with lime wedges,if desired.

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