Thai Peanut Chicken Curry

Okay, I don't know how many of you readers enjoy Thai food but my husband and I love it! Especially when you involve peanuts in the mix. I found this recipe on Pinterest... (big surprise) but have changed it up a little. I read the reviews before I attempted it and most people said they altered it. The first time I tried it, I stuck fairly close to the original recipe and it was okay, not fabulous. Well, tonight was my second attempt and I changed it up quite a bit and LOVED IT!!! This was what I was looking for the first time around so I am glad I gave it another chance. So.... here is my wonderful (if I do say so myself!) version of:

Thai Peanut Chicken Curry

Ingredients:

2 medium onions, cut into wedges

3 medium carrots, sliced

1 small red pepper, cut into strips

2 pounds skinless, boneless chicken, cut into small chunks

1 cup chicken broth

4 Tbsp chunky (or creamy) peanut butter

1/2 tsp finely shredded lime peel

2 Tbsp lime juice

2 Tbsp soy sauce

2 Tbsp quick cooking tapioca

1 Tbsp grated fresh ginger

4 tsp red curry paste

5 cloves garlic, minced

1/2 cup unsweetened coconut milk

1 cup frozen peas (I left it out this time because Aaron doesn't like them much)

chopped peanuts (optional)

Directions:

1. In a slow cooker add onions, carrots, and peppers.

2. Top veggies with chicken.

3. In a medium bowl, mix broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic well. Pour over the chicken and veggies. Cook for 5-6 hours.

4. Ten minutes before serving stir in the coconut milk (and peas if desired). Cover for 5 minutes more. Serve over rice and sprinkle peanuts on top.

Though there are quite a few ingredients in this dish it is worth it! Most of them save well until the next time you use them. My family has really enjoyed this tasty dinner and I hope that you will like it too! Let me know how your experience goes :)

xo Shelly