Description
Cook this chicken in your crockpot and add some hot fluffy brown rice!
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Directions
In a 3-4 quart crockpot, place onions, carrots and sweet red pepper. Top with chicken pieces. In a small bowl whisk together the broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste and garlic. Pour over all in the cooker.
Cover and cook on low setting for 5-6 hours or high setting for 2 1/2-3 hours. Stir in the coconut milk and the peas. Let stand, covered for 5 minutes. Serve chicken mixture over hot cooked rice. Sprinkle with chopped peanuts and cilantro. Serves 6-8
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Ingredients
 2 medium onions, cut into thin wedges
3 medium carrots, sliced
1 small red sweet pepper, cut into strips
2 pounds skinless, boneless chicken thighs cut into 1 inch pieces
3/4 cup chicken broth
3 T. creamy peanut butter
1/2 tsp. finely shredded lime peel
2 T. lime juice
2 T. soy sauce
2 T. tapioca
1 T. freshly grated ginger
2-3 tsp. red curry paste
4 cloves garlic, minced
1/2 cup unsweetened light coconut milk
1 cup frozen baby peas
2-3 cups cooked brown rice
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
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