Thai Chicken and Noodles
Jan 26, 2013
Red curry and coconut milk adds a richness to this Thai slow cooked dinner. It's so yummy and easy your Thai restaurant delivery guy will miss you.
Advertisement - Continue Reading Below
Prep Time: 0 hours 25
Total Time: 5 hours 25
2 1/2 lb. bone-in skinless chicken thighs
1/2 tsp. Pepper
1 tbsp. Thai red curry paste
1/2 tsp. freshly grated lime peel
can coconut milk
1/4 c. Peanut Butter
2 tbsp. lower-sodium soy sauce
2 tbsp. Thai red curry paste
Chopped, roasted unsalted peanuts
- In gallon-size resealable plastic bag, combine chicken thighs with 1 tablespoon red curry paste, grated lime peel, and 1/2 teaspoon each salt and pepper; refrigerate overnight.
- In 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, shallot, and remaining 2 tablespoon red curry paste. Place chicken in slow cooker bowl on top of vegetables.
- Cover and cook 5 hours on low or until chicken is cooked through (165 degrees F). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir 1/4 teaspoon salt into cooking liquid.
- Pull meat from bones (discard fat, bones, and gristle); return to slow cooker bowl. Toss with cooked rice noodles. Serve with chopped roasted unsalted peanuts, fresh cilantro, and lime wedges.
Video: Stir Fry Chicken Noodles 鸡肉炒面 | The Dumpling Sisters
I had to abort my disabled baby in America, but women like me could soon be criminalised
Are You Vitamin D Deficient
Busy Philipps Denies Airbrushing Out Her Moles on a MagazineCover
How to Get Cell Phone Records
How to Choose the Right Nude Lipstick
Balsamic Buttermilk Sherbet
How to Become a Fan of Nickelodeons Double Dare TV Game Show
Federal Trade Commission: New regulations for homeopathy
DIY Wedding Centerpiece
How to Get Strong Nails: 5 Rules to LiveBy
And enjoy all that the real Earth has to offer
How to Get Your Friend to Stop Copying You
Date: 07.12.2018, 06:59 / Views: 33475