, red curry paste, yellow curry paste but you may find "korma", "mussman" or "rogan josh" paste mixes too, which will help you make a curry in a hurry!The easiest way to freshen up the appearance of a slow cooked curry before serving is to add the colorful and fresh ingredients at the last, so they are just warmed through before serving. For example with this recipe I add the peppers and peas 15-30 minutes before serving. Add the chopped fresh herbs and lime wedges as a garnish.
Slow Cooker Thai Chicken
Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
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 thighs, 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 cup fresh cilantro leaves (or any fresh green flat leaf herb you have to hand, mint, basil, parsley)
Lime wedges, for serving
1. In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers (if adding now) 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 (and any other fresh vegetables you're adding) into the chicken mixture, and cook, covered, until heated through, about 15 minutes. Spoon the chicken, vegetables and sauce over the noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.
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