Ingredients (4 servings)
- 1 onion
- 2 bell peppers
- 1 pound chicken thighs
- 3 cloves garlic, minced
- 1 Tbsp minced ginger
- juice from 1 lime
- 2 Tbsp soy sauce
- 1 Tbsp sriracha
- 1/2 cup peanut butter
- 1 can light coconut milk
- 1 Tbsp red curry paste
- 2 cups frozen peas
- 2-3 cups fresh spinach
- brown rice
Cut onion and peppers into 1 inch pieces.
Place in the bottom of slow cooker.
Top veggies with chicken.
Mix together sauce – garlic through curry paste and pour over chicken.
Cook on low for about 6 hours or high for 3-4 hours.
If sauce is not thick enough, remove cover, stirring frequently for about 10 minutes.
With about 20 minutes left of cooking time, stir in peas and spinach.
Taste and add more salt or sriracha to taste.
Serve over brown rice with extra sriracha on the side.