This dish is incredibly flavorful, and couldn't be any easier. I specify 1 Tablsepoon of sriracha in the recipe, increase to 2 Tablespoons for more spice. I like to serve this with Jasberry rice and roasted veggies on the side.
Ingredients
- 1.5-2 lbs boneless skinless chicken thighs
- 2 diced red onions
- 6 cloves garlic, minced
- 2 Tablespoons ginger paste
- 1/4 cup creamy peanut butter
- 4 Tablespoons PB2 peanut butter powder (can substitute for an additional 1/4 cup creamy peanut butter if desired)
- 2 Tablespoons Mae Ploy brand Thai Red Curry Paste (available at asian grocery stores)
- 3 Tablespoons honey
- 1 Tablespoon Sriracha
- 1 teaspoon fish sauce
- 1/3 cup soy sauce
- 1/3 cup water
- 2 large bell peppers, red or orange, julienned
- cilantro, lime wedges, and green onion to serve
Instructions
Combine all ingredients in the slow cooker, with the exception of the bell peppers, which are added later. Cook on high for 4 hours. In the last 45 minutes of cooking, add the julienned bell peppers. Garnish as desired and enjoy!
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