Monday, July 25, 2011

Easy Thai Chicken Recipe

I made this yesterday and it was pretty easy and pretty good, too.

Thai Chicken

1/4 cup coconut milk
2 Tbsp natural creamy peanut butter
1 Tbsp red curry paste (I threw in another Tbsp of yellow curry powder)
1 tsp grated fresh ginger
1 1/2 lbs bonless chicken thighs, cut into 1 in pieces
2 red bell peppers, sliced 3/4 in thick
1 large onion, sliced (I used a vadalia)
1 lb rice noodles
1 cup frozen peas
1/4 cup fresh cilantro leaves
Lime wedges at serving

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

Cook covered on low for 5-6 hours (high for 3-4)

Twenty minutes prior to serving, cook the noodles. Stir the peas into the chicken mixture and cook, covered, until heated through, about 3 minutes.
Spoon the chicken, vegetables and sauces over the noodles and sprinkle with the cilantro; serve with the lime wedges.

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