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Slow Cooker Thai Peanut Chicken Curry

Lindsey Johnson
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 1/2

lbs Chicken thighs, boneless skinless

6 cups

Broccoli florets

3

Carrots, slices thick

3

Garlic cloves

1 tbsp

Ginger, fresh

1

Onion, medium

1/2 cup

Peanuts, roasted or raw

1

bunch Scallions

1 14 ounce can

Coconut milk

1/4 cup

Thai red curry paste

1/2 cup

Peanut butter, natural

1/4 cup

Tamari or soy sauce

1

Jasmine rice, Hot cooked brown or white

2 oz

Palm sugar

1 tbsp

Coconut or other oil