Coconut Thai Chicken Bowl (Print Version)
# Ingredients:
→ Base
01 -
2 tbsp red curry paste
02 -
2 cans (12 oz each) coconut milk
03 -
2 cups chicken stock
04 -
2 tbsp fish sauce
05 -
2 tbsp brown sugar
06 -
2 tbsp creamy peanut butter
→ Proteins & Vegetables
07 -
1 1/2 pounds chicken breasts, chopped into 1 1/2 inch chunks
08 -
1 red bell pepper, cut into 1/4 inch strips
09 -
1 onion, sliced thin
10 -
1 big tbsp fresh ginger, finely chopped
11 -
1 cup thawed frozen peas
→ For Finishing
12 -
1 tbsp fresh lime juice
13 -
Handful of cilantro leaves for topping
14 -
Plain white rice for serving
# Instructions:
01 -
Mix curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in your slow cooker until smooth and blended.
02 -
Drop in your chicken chunks, bell pepper strips, sliced onion and chopped ginger. Stir everything together.
03 -
Put the lid on and let it cook on high for 4 hours until the chicken gets super tender.
04 -
Add the peas and cook another 30 minutes. Right before you're ready to eat, stir in lime juice and sprinkle with cilantro. Spoon over white rice when serving.
# Notes:
01 -
Go for the rich full-fat coconut milk for best taste
02 -
You can store extra portions in your fridge for up to 3 days