Thai Peanut Chicken
Easy prep, simmer all day and come home to a flavorful dinner ready in minutes. Red Thai Curry paste and coconut milk come together for a simple yet flavorful meal for any night of the week.
Servings: 4 people
Ingredients
- 1 14 ounce can coconut milk
- 3 tablespoons Red Thai Curry Paste
- 2 teaspoons fish sauce
- 2 teaspoons fresh ginger peeled and minced
- 1 lime juice and zest
- 1/4 cup natural chunky peanut butter no added sugar
- 2 pounds boneless skinless chicken thighs
- 1 12 ounce bag cauliflower rice frozen
- cilantro optional, for topping
Instructions
- *Optional* Brown the chicken on both sides for a few minutes before adding it to the slow cooker OR if your slow cooker allows it sear it right in the pot then remove to a plate after browning to combine the remaining ingredients.
- In the slow cooker add the coconut milk, curry paste, fish sauce, ginger, zest of 1 lime, and peanut butter, 1/2 cup of water and whisk or mix well to combine.
- Now add in the chicken and nestle it in the sauce, cook on low for 6 to 7 hours.
- Uncover and skim off some of the excess fat on top, as long as you do not sir the pot before doing this the fat should pour off fairly easy or use a large spoon to be safer.
- Squeeze the juice from the lime in and stir gently, the meat will break up very easily. Let this sit and thicken while you prepare the cauliflower rice according to the package directions, I either steam in the bag or warm in a pan. Serve over the cauliflower rice and enjoy!