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Thai Chicken Recipe

Ingredients

How to make it

  • In 5 or 6 qt. slow cooker,combine coconut milk,peanut butter,curry paste,and ginger; mix in the chicken,peppers and onions.
  • Cook,covered,until the chicken is cooked through,on low for 5 to 6 hours or high 3 to 4 hours.
  • Twenty mins before serving,cook noodles according to pkg directions. Stir the peas into chicken mixture and cook,covered,until heated through,about 3 mins. Spoon the chicken ,vegetables and sauce over noodles and sprinkle with cilantro;serve with lime wedges,if desired.

Reviews & Comments 2

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    " It was just okay "
    Cosmicmother ate it and said...
    I don't recommend cooking this in a slow cooker, especially if you have a slow cooker that's 15 yrs old or newer. It turned into a thick, mushy stew where the peppers disintegrated into the sauce-- after 3 hours on low. And the fat from the chicken thighs or red curry paste separated with the coconut milk and broke the sauce. You get that "chicken goo" throughout out when you put raw chicken in the crockpot, so I recommend sautéing it and cooking it on the stove for half an hour.
    See more ino in IMI as to how I fixed the sauce: Thai Chicken
    Feb 2019
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  • sosousme 13 years ago
    Looks like a great crock-pot (slow-cooker) recipe...
    Was this review helpful? Yes Flag
  • storen08 13 years ago
    I am going to assume you mean grated ginger not grated "finger".
    However with my ability to hurt my self while cooking, that could be a possibility. I could make that ingredient happen! =)

    Otherwise, this looks really yummy
    Was this review helpful? Yes Flag

The Cook

pleclare Framingham, MA

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