Red Curry Chicken

INGREDIENTS

• 1/4 c creamy peanut butter
• 2 Tbsp red curry paste
• 2 Tbsp packed brown sugar
• 2 Tbsp fish sauce
• 1/2 tsp salt
• 2 Tbsp lime juice
• 1 14-oz can coconut milk
• 1/2 c chicken stock
• 4 boneless chicken thighs
• 3 tsp garlic
• 3 c mixed veggies (onions, carrot, snap peas, etc.)

PREPARATION

1. In medium bowl, whisk together peanut butter, curry, brown sugar, fish sauce, salt, lime juice, coconut milk, and chicken stock until thoroughly combined.
2. Put the chicken and garlic in the slow cooker and spoon the sauce over.
3. Cover, cook on low for 6-8 hours.
4. During the last hour, add vegetables, add salt if needed.
5. Serve with basmati or jasmine rice.

( The Meat-Lovers Slow Cooker Cookbook - kindle )

-- JMag Guthrie - 2016-12-09