Creamy Thai Peanut Chicken Stew
This is a satisfying and tasty chicken stew, with Thai coconut and curry flavors. It is super easy to make and can be served over riced cauliflower for a relatively low-carb meal.
Ingredients
- 2 pounds chicken thighs boneless, skinless
- 1 cup coconut milk
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1 tbs red curry paste
- 1 tbs honey or maple syrup
- 1 tbs ginger
- 3 clove garlic
- 1 bell pepper sliced
- 1 cup carrots sliced
- 1/4 cup cilantro for garnish
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- In a mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, red curry paste, honey, ginger, and garlic until smooth.
- Pour the peanut sauce mixture over the chicken in the slow cooker. Add the sliced bell pepper and carrots on top.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, shred the chicken using two forks and stir well to combine it with the sauce and vegetables.
- Serve hot, garnished with cilantro over rice or riced cauliflower.