Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons red curry paste
  • 24 ounces coconut milk (cans)
  • 2 cups chicken stock (low-sodium)
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 2 tablespoons peanut butter (creamy)
  • 4 boneless and skinless chicken breasts (chopped into thin slices)
  • 1 red bell pepper (thinly sliced)
  • 1 jalapeno pepper (seeded and minced)
  • 1 onion (thinly sliced)
  • 1 cup bean sprouts
  • 1 tablespoon ginger (fresh, minced)
  • 1 cup peas (frozen (thawed))
  • 1 cup corn (frozen (thawed))
  • 1 tablespoon lime juice
  • cilantro (for garnish)

Instruction

  • Mix the curry paste, coconut milk, chicken stock, fish sauce, honey, and peanut butter, then add it to the slow cooker. Add the remaining ingredients, except for the lime juice, to the slow cooker and stir.
  • Cook on low for 5 to 6 hours, or high for 3 to 4 hours. Mix in lime juice and serve with cilantro.