Origin

This recipe originates here for me. Use a crock pot.

Ingredients

• 0.5 kg boneless, skinless chicken thighs
• 1 yellow onion diced
• 1 cup diagonally sliced carrots
• 1 red bell pepper sliced
• 1 (8 oz) package sliced mushrooms
• 1 head broccoli cut into florets
• Chopped cilantro garnish
• Chopped peanuts garnish
• 2 (14 oz) cans thick coconut milk
• 3 cups chicken broth
• 1/2 cup of the best peanut butter
• 1 (4 oz) jar red curry paste start with 1/4 cup and add more to taste
• 2 tablespoons fish sauce
• 5 tablespoons tamari
• 2 tablespoons dark brown sugar
• 4 cloves garlic minced or pressed
• 1 teaspoon ground ginger
• 3 tablespoons lime juice
• Brown rice or noodles for serving

Instructions

Step 0: Chop all the plants and animals

This is prep. Don’t put this in the pot yet.

Onions diced, carrots diag’ed, bell pepper sliced, mushrooms sliced, broccoli floretted. If your kids are like mine, blend the onions and broccoli stalks to evade their power-play.

Chop the cilantro and peanuts to garnish with in about 8 hours.

Slice the chicken thighs into narrow strips. (0.5 cm < width < 1.0 cm.)

Step 1: Add non-solids

Grease the crockpot.

Whisk together sauce in crockpot: coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, tamari, dark brown sugar, garlic, and ground ginger. If any of those plants ended up in the blender, mix them in now too.

Step 2: Add solids

Add in the goodies: chicken breasts, onion, carrots, bell pepper, mushrooms, and broccoli.

Step 3: Crock and go

Cover and cook on low. Come back in lotsa hours.

Step 4: Serve

It goes well with rice.

It’s probably hotter’n hades – get that soup cooling somewhere.

Add the 3 tablespoons of lime juice.

Put the cilantro and peanuts out in fancy little bowls.