I think I’ve professed both my love of Thai flavors and my love of the slow cooker. So, I guess it’s no wonder that I love this recipe! I mean, we’re talking very little work for a meal full of Thai-infused deliciousness? Yes, please!
Have you ever had Tom Kha Gai soup? This soup is kind of like that. It’s not exactly, but it resembles several of the same flavor notes that you’ll find in Tom Kha Gai. The good news about this recipe is that I’ve cleaned it up so that it’s not over 400 calories a serving, yet it still contains all those delicious Tahi flavors. Yay!
I served this with a scoop of Soft & Fluffy Baked Brown Rice. Again, not a lot of work to get the rice ready for dinner. I think this meal is going to make the “regular” list around my house!
- 2 tablespoons red curry paste
- 3 cups light coconut milk (2 cans)
- 2 cups 99% fat free chicken stock
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons PB2
- 2 pounds chicken breasts, cut into 1 1/2 inch pieces
- 1 bell pepper, seeded and sliced into 1/4 inch slices (I used orange)
- 1 onion, thinly sliced
- 1 heaping tablespoon fresh ginger, minced
- 1 cup frozen peas
- 1 tablespoon lime juice
- cilantro for garnish
- cooked brown 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 brown rice.
- 147 Calories | 17.2g Protein | 7.7g Carbs | 5.1g Fat (3.8g = Sat.) | 1.1g Fiber | 4.8g Sugars