Slow-Cooker Time: Low 4 to 5 hours
Preparation Time:
Servings: 4
Ingredients
- 1-1/2 lb (750 g) boneless skinless Ontario Chicken Thighs, cut into chunks
- 1 Ontario Onion, chopped
- 1 Ontario Greenhouse Sweet
- Red Pepper, chopped
- 1 Ontario Sweet Potato, peeled
- and cut into 1/2-inch (1 cm) cubes
- 1 clove Ontario Garlic, minced
- 1 tbsp (15 mL) minced fresh gingerroot
- 1/2 cup (125 mL) coconut milk
- 1/4 cup (50 mL) smooth peanut butter
- 2 tbsp (25 mL) each Thai red curry paste, soy sauce and fresh lime juice
- 1/2 tsp (2 mL) salt
- Cooked rice noodles or rice
- Fresh Ontario Coriander Leaves
- Chopped Ontario Peanuts
- Lime wedges
Preparation
Place chicken, onion, red pepper, sweet potato, ginger and garlic in slow-cooker.
In medium bowl, with a fork, stir together coconut milk, peanut butter, red curry paste, soy sauce, lime juice and salt until smooth. Pour over chicken; cover and cook on Low for 4 to 5 hours or until chicken and vegetables are tender.
Spoon over noodles and sprinkle with coriander leaves and peanuts. Serve with lime wedges.
Nutrients per serving
PROTEIN: 44 grams
FAT: 20 grams
CARBOHYDRATE: 26 grams
CALORIES: 469
FIBRE: 4 grams
SODIUM: 1080 mg
