Slow Cooking Thursday - Thai Chicken Soup

Thursday, December 19, 2013

cookingthursday
Good morning dear friends, I sure hope this post finds you nice and warm. It's so cold here, the frost is an every day sight and I woke up this morning with a very sore throat. Oh no!

Going to attack it immediately, I would hate to be sick during Christmas.

Today's recipe is perfect for a cold day and comes from the blog Foodie Crush. Enjoy!


Slow Cooker Thai Chicken Soup

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice



Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

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2 comments

  1. I love food with curry in it! Thanks for sharing!

    ReplyDelete
  2. I can't wait to try this recipe. Thanks for posting.

    Merry Christmas to you and your family!

    ReplyDelete

Thank you for reading and taking the time to comment. Please be respectful of each other and my blog. Rude comments will be deleted.

Thank you for stopping by, hope you are having a Blessed day!

♥Sandra♥

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