Spicy Thai Coconut Peanut Chicken Crock Pot Recipe
(This recipe was sent to me by my sister-in-law from www.bhg.com and modified by me)
If anyone has seen any of my interviews, you know, Thai food is my favorite cuisine! Anything with coconut, curry, and peanut sauces, I’m there! This one has it all!! Eat alone or over rice (brown, white or jasmine) It has a great dose of healthy fats and is so yummy on a cool fall evening.
Makes: 6 servings
Prep: 30 mins.
Cook: 5-6 hrs (low) 2-3 hrs (high)
Ingredients:
1 medium white onion chopped into wedges
1 cup julienned or quarted baby carrots
1 medium red pepper cut into bite-sized strips
3 lbs. chicken breast cut into chunks (approx. 4-6 breasts)
3/4 c. chicken broth (*I used low-sodium broth)
6 tbsp. natural peanut butter (I used chunky)
1/2 tsp. grates lime peel
2 tbsp. lime juice
2 tbsp. soy sauce (low-sodium) OR Bragg’s Liquid Aminos
2 tbsp. quick-cooking tapioca
1 tsbp. grated fresh ginger
2-3 tsp. red curry paste
4 tsp. minced or chopped garlic
1/2 c. unsweetened coconut milk
1 cup frozen peas
For garnish:
chopped peanuts
snipped fresh cilantro
Directions:
1. Chop carrots, onion, red pepper and chicken—> throw in crock-pot
2. In a medium bowl, whisk together: chicken broth, curry paste, peanut butter, lime juice & peel, garlic, ginger, soy sauce, and tapioca.
3. Dump mixture on top of veggies & chicken, coat and set heat to low for 5-6 hrs. or on high for 2-3 hours
4. When the chicken is done, add 1/2 c. coconut milk and 1 cup peas. Leave it covered for 5 more mins.
5. Scoop and serve over rice or with veggies— garnish with peanuts and cilantro
Comments
comments
love this recipe, but FYI when I hit the print button, it formats and prints it with the “share” , tweet, etc, buttons blobbed all over it, including over part of the ingredient list…no matter how it’s printed. Can you possibly fix that??
thanks Deb! I’m forwarding this to my webperson and I’ll find out the deal! thanks
This looks great. Do you think it would be a problem to leave on low for 8-10 hours? Thats usually how long I’m gone for
as long as you keep it on low, 8-10 hours should be fine.. just in case you may want to add just a little more liquid
I am so happy you put this back up. You had a version of this up a long time ago, not nearly as detailed haha. I used it once and it became a regular dinner request among the man and kids. Thank you!
I just realized this was for a crock pot! What a great idea haha Ive been making mine in a wok all of this time.
I just posted the other recipe, it was similar http://thesweatybetties.com/homemade-curry
ah! I think this was the older one, it was in a wok
http://thesweatybetties.com/homemade-curry