Ingredients

The following ingredients have 6 Servings
  • 2 lbs boneless skinless raw chicken breasts (diced into 1-inch cubes)
  • 1 (14oz) can full fat coconut milk
  • 1/4 cup natural peanut butter
  • 2 tbsp red curry paste
  • 3 tbsp reduced-sodium soy sauce ((or sub in tamari sauce))
  • 3 tbsp lime juice
  • 2 tbsp honey
  • 4 garlic cloves (minced)
  • 1/2 tbsp freshly grated ginger
  • 1/2 tsp crushed red pepper flakes

Instruction

  • Combine all ingredients other than the chicken in a medium sized bowl or mini blender and blend until smooth.
  • Place cubed chicken in slow cooker and add peanut sauce. Cook on low for 4-6 hours, stirring every couple of hours, if possible to ensure that the chicken is immersed in the sauce.
  • Serve chicken and peanut sauce over sautéed veggies and brown rice or rice noodles. For veggies, I like to use sliced red peppers, snap peas, diced broccoli and thinly sliced carrots. You can also use a bag of frozen stir-fry vegetables for quick meal prep. Season with salt and pepper, to taste. Top with chopped peanuts, cilantro and diced green onion.