Wednesday, 9 April 2008

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 boneless chicken thighs, cut into bite size pieces
1 red, yellow or orange bell pepper, seeded chopped
1 onion, thinly sliced & chopped
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas
1 tablespoon lime juice
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, frozen peas and ginger in the slow cooker, cover and cook on high for 4 hours.
  • Stir in lime juice and serve in a bowl with white rice at the bottom of the bowl.