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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Thai Chicken Recipe

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This recipe for Thai Chicken is from The D'Argenio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup light coconut milk 2 tbsp. natural creamy reduced-fat peanut butter 1 tbsp. red curry paste 1 tsp. grated ginger 1 1/2 lb. boneless chicken--cut into 1 1/2 in. pieces 2 red bell peppers, sliced 3/4 in. thick 1 large onion, sliced 1 lb. rice noodles 1 cup frozen peas 1/4 c. fresh cilantro leaves
Directions:
Directions:
1. in 5 to 6 qt. slow cooker, combine the coconut mild, peanut butter, curry paste and ginger; mix in chicken, peppers and onion. 2 Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours. 3 Twenty minutes before serving, cook the noodles according to package directions. Stir the peas into the chicken mixture, and cook, covered until heated through, about 3 minutes. Spoon chicken, vegetables and sauce over the noodles and sprinkle the cilantro & serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes & cook time 4 to 6 hours

 

 

 

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