Thai Peanut Chicken Curry
2 medium onions, cut into wedges
3 medium carrots, sliced
1 small red pepper, cut into strips
2 pounds skinless, boneless chicken, cut into small chunks
1 cup chicken broth
4 Tbsp chunky (or creamy) peanut butter
1/2 tsp finely shredded lime peel
2 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp quick cooking tapioca
1 Tbsp grated fresh ginger
4 tsp red curry paste
5 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas (I left it out this time because Aaron doesn't like them much)
chopped peanuts (optional)
1. In a slow cooker add onions, carrots, and peppers.
2. Top veggies with chicken.
3. In a medium bowl, mix broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic well. Pour over the chicken and veggies. Cook for 5-6 hours.
4. Ten minutes before serving stir in the coconut milk (and peas if desired). Cover for 5 minutes more. Serve over rice and sprinkle peanuts on top.
Though there are quite a few ingredients in this dish it is worth it! Most of them save well until the next time you use them. My family has really enjoyed this tasty dinner and I hope that you will like it too! Let me know how your experience goes :)