Thai chicken low-carb curry for the crock pot

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Name: Thai chicken curry with peanuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1.5 lb pieces chicken; 1 14oz can coconut milk; 1 tsp curry powder; 1 tsp red Thai curry paste; 1/2 tsp Honey; 1/2 tsp grated ginger; 1/4 tsp red pepper flakes; 2 tbsp peanut butter; 2 tbsp Soy sauce; 1/2 cup chopped yellow onion; 1/2 cup sliced red bell pepper; 1 tbsp chopped basil leaves; 1/4 cup cilantro; 1 cup snap or snow peas; salt pepper and lime juice, to taste (see note below); Garnishes lime, cilantro, basil, scallions, peanut; Sriracha

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INGREDIENTS

1.5 lb pieces chicken
1 14oz can coconut milk
1 tsp curry powder
1 tsp red Thai curry paste
1/2 tsp Honey
1/2 tsp grated ginger
1/4 tsp red pepper flakes
2 tbsp peanut butter
2 tbsp Soy sauce
1/2 cup chopped yellow onion
1/2 cup sliced red bell pepper
1 tbsp chopped basil leaves
1/4 cup cilantro
1 cup snap or snow peas
salt pepper ; and lime juice, to taste (see note below)
Garnishes lime, cilantro, basil, scallions, peanut
Sriracha

INSTRUCTIONS

Mix coconut milk, curry powder, curry paste, honey,

red pepper flakes, ginger, nut butter, and soy sauce together in Crock Pot

Slice red pepper, onion, basil, and cilantro

If using ginger, grate it too

Add it all to the sauce

Stir until well mixed

Place chicken breasts/thighs into sauce…

They should be fully immersed so that liquid covers them

Cover and cook in high for 3 1/2 – 4 hours or on low for about 5 1/2 – 6

When done, gently stir it all together- the chicken will fall apart on the spot

Throw in peas just before serving

Serve over cooked rice

Get garnishes ready…

Top the chicken with all of the goodies you want, serve with lime, and enjoy!

NOTES

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Thai chicken curry with peanuts

1.5 lb pieces chicken
1 14oz can coconut milk
1 tsp curry powder
1 tsp red Thai curry paste
1/2 tsp Honey
1/2 tsp grated ginger
1/4 tsp red pepper flakes
2 tbsp peanut butter
2 tbsp Soy sauce
1/2 cup chopped yellow onion
1/2 cup sliced red bell pepper
1 tbsp chopped basil leaves
1/4 cup cilantro
1 cup snap or snow peas
 salt pepper and lime juice, to taste (see note below)
 Garnishes lime, cilantro, basil, scallions, peanut
 Sriracha

Mix coconut milk, curry powder, curry paste, honey,

red pepper flakes, ginger, nut butter, and soy sauce together in Crock Pot

Slice red pepper, onion, basil, and cilantro

If using ginger, grate it too

Add it all to the sauce

Stir until well mixed

Place chicken breasts/thighs into sauce…

They should be fully immersed so that liquid covers them

Cover and cook in high for 3 1/2 – 4 hours or on low for about 5 1/2 – 6

When done, gently stir it all together- the chicken will fall apart on the spot

Throw in peas just before serving

Serve over cooked rice

Get garnishes ready…

Top the chicken with all of the goodies you want, serve with lime, and enjoy!

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Nutrition

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Serving Size: 1 Recipe (1261g)
Recipe Makes: 1 Serving

Calories: 211
Calories from Fat: 48 (23%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 71.4mg		2 %
Potassium 2625.2mg		69 %
Total Carbohydrate 34.7g		10 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 25.4g
Protein 15.5g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 211

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