- 2 Tablespoons red curry paste
- 1 12 ounce can coconut milk
- 3 cups chicken stock or broth
- 2 Tablespoons brown sugar
- 3 Tablespoons natural smooth peanut butter
- dash of soy sauce
- 1½ pounds chicken breast or thighs
- 1 onion, finely chopped
- 1 red (or any color, or a combination) bell peppers, seeded and cut into bite-size pieces
- 1-2 cups frozen mixed veggies (I used corn, green beans, peas, and carrots)
- 2 tsp. fresh ginger
- 1 Tablespoon fresh lime juice
Place chicken and onion in slow cooker. In a bowl, whisk together curry paste, soy sauce, chicken broth, brown sugar, and peanut butter. Pour into slow cooker. Set on low for about 6 hours or until chicken is cooked through. Add coconut milk and vegetables and cook for another hour. Remove chicken and shred, then return to slow cooker.
I adapted this recipe from monicaswanson.com
