Coconut-Curry Chicken
- 15m Prep Time
- 4h Cook Time
- 4h Ready In
A slow cooker coconut curry chicken with red bell peppers, onion, and peas served over rice noodles. This dish is rich and flavorful with a hint of peanut butter and red curry paste.
Ingredients
- 177 ml light coconut milk
- 29.6 ml creamy peanut butter
- 14.8 ml red curry paste
- 4.93 ml grated peeled fresh ginger grated
- 680 g boneless, skinless chicken thighs cut into 1½-inch pieces
- 2 red bell peppers sliced ¾ inch thick
- 1 large onion sliced
- 454 g rice noodles
- 237 ml frozen peas
- 59.1 ml cilantro leaves
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.7 mg
- Iron: 2.91 mg
- Magnesium: 63.8 mg
- Phosphorus: 368 mg
- Potassium: 527 mg
- Zinc: 2.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml light coconut milk
- 29.6 ml creamy peanut butter
- 14.8 ml red curry paste
- 454 g rice noodles
- 237 ml frozen peas
- 59.1 ml cilantro leaves
- Lime wedges
Prepare
- Grate 4.93 ml grated peeled fresh ginger
- 680 g boneless, skinless chicken thighs, cut into 1½-inch pieces
- 2 red bell peppers, sliced ¾ inch thick
- Slice 1 large onion
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, combine ¾ cup light coconut milk, 2 tablespoons creamy peanut butter, 1 tablespoon red curry paste, and 1 teaspoon grated peeled fresh ginger. Stir until smooth. Add 1½ pounds boneless, skinless chicken thighs (cut into 1½-inch pieces), 2 red bell peppers (sliced ¾ inch thick), and 1 large onion (sliced). Mix to coat.
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Step 2.
Cover the slow cooker and cook until the chicken is cooked through and tender, 5 to 6 hours on low or 3 to 4 hours on high.
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Step 3.
About 15 minutes before serving, place 1 pound rice noodles in a large bowl and cover with boiling water. Let sit until soft and pliable, 8 to 15 minutes (timing depends on noodle type and thickness). Drain well.
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Step 4.
While the noodles soak, stir 1 cup frozen peas into the chicken mixture in the slow cooker. Cover and cook until heated through, about 3 minutes.
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Step 5.
To serve, spoon the chicken, vegetables, and sauce over the noodles. Sprinkle with ¼ cup cilantro leaves and serve with lime wedges if desired.