It’s Asian week at our house! On the menu: lo mein, jiaozi (potstickers), shanghai noodles, egg rolls, lettuce wraps, General Tso’s chicken, crab rangoon and more! We were at the grocery store yesterday and I had so much fun walking through the Asian aisle looking at all the different foods.
We kicked off with Thai Peanut Chicken.
Looks delicious right? Here’s how to make it:
Place chicken broth and chicken in crock pot.
Slice peppers, chop onions and mince ginger.
Mix together brown sugar, peanut butter, red curry paste and fish sauce.
Add to crock pot.
Cook 4-5 hours on high depending on crock pot. I used a package of chicken leg quarters.
Shred chicken and return to crock pot.
Add coconut milk and lime juice. Heat through.
Top with cilantro and crushed peanuts and serve over white rice. This garnish is not just for looks- it adds lots of flavor and crunch! I added more red curry paste and crushed red pepper to mine because I like spicy food.
I got the recipe from here but made some changes. I was going for more of a sauce rather than a soup. I read lots of reviews of the coconut milk curdling so I was hesitant to add it at all but I saved it until the end.
Slow Cooker Thai Peanut Chicken
- 2 tablespoons red curry paste
- 1 12 oz can of coconut milk
- 1 14.5 oz can of chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1-2 lbs of chicken thighs/leg quarters/whatever you have on hand
- red bell pepper, seeded and sliced into ¼ inch slices
- 1 onion, thinly sliced
- 1 heaping tablespoon fresh ginger, minced
- 1 tablespoon lime juice
- cilantro for garnish
- cooked white rice
- Mix the curry paste, chicken broth, fish sauce, brown sugar and peanut butter in a crock pot. Add the chicken, red bell pepper, onion and ginger. Cover and cook on high for 4 hours.
- Shred chicken, return to crock pot.
- Stir in coconut milk, heat through.
- Stir in lime juice. Serve over rice. Top with cilantro and crushed peanuts.