You know what's a hit during our Soup Sundays? This one right here! My family can't get enough of it. And you won't believe how simple it is – you just toss everything in, forget about it, and four hours later, you've got yourself a bowl of savory, sweet, and creamy deliciousness. I'm telling you, it's a winner!
Ingredients:
2 tablespoons red curry paste
2 (12-ounce) cans of coconut milk
2 cups chicken broth
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken tenders, cut into 1 1/2-inch pieces
1 red bell pepper, seeded and sliced into 1/4-inch slices
1 yellow onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas
1 tablespoon lime juice, plus extra slices for serving
Cilantro for garnish
Thai chilis chopped for a little extra spice
Cooked jasmine rice
Instructions:
In a 4-1/2 to 6-quart slow cooker bowl or a dutch oven with a lid, mix together the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter.
Add the chicken tenders, red bell pepper, onion, and minced ginger to the slow cooker. If using a dutch oven, you can also do this in the oven at 180-200 degrees Fahrenheit for 4 hours with the lid on.
Cover and cook on high in the slow cooker for 4 hours. If using a dutch oven in the oven, maintain the same cooking time.
After 4 hours, add in the frozen peas and continue to cook for an additional 30 minutes.
Stir in the lime juice for a burst of fresh flavor.
Serve the delicious curry over cooked jasmine rice, garnished with cilantro and extra lime slices.