Satay Chicken 1/2 cup peanut butter 3 rounded dessert spoons red curry paste 1kg skinless chicken thighs 4 Tbsp Coconut milk * Mix peanut butter and curry paste together in bottom of crock. * Add one thigh fillet at a time, coating with thick mixture. Stir when all thigh fillets are added to ensure all are coated. * Cook on High for one hour, then on low for 6 hours (depending on slow cooker) and about an hour before serving - adding coconut milk, stirring in and then shredding chicken with two forks into the sauce at the size you wish. * Serve on rice or vegetables (or both!) ~* Note: I am slowly eliminating grains and legumes so next time I make this, Ill be making it with almond or cashew butter in place of peanut butter, served with vegetables, if anyone wants to use that substitute :) *~
Posted on: Mon, 24 Nov 2014 08:07:30 +0000
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