Ingredients
Equipment
Method
Preparation
- In the slow cooker insert, whisk together peanut butter, coconut milk, soy sauce, honey, rice vinegar, red curry paste, garlic, and ginger until smooth.
- Place the bite-sized chicken chunks into the sauce and stir until each piece is thoroughly coated.
Cooking
- Cover and cook on LOW for 3-4 hours until the chicken is tender and moist.
- Whisk the cornstarch slurry into the sauce. Turn the slow cooker to HIGH and cook for an additional 20-30 minutes until the sauce is thick and glossy.
Serving
- Serve in a shallow bowl. Top generously with chopped toasted peanuts, sliced green scallion rings, and red pepper flakes.
Notes
Tip 1. Use creamy peanut butter for a glossy finish; natural butter can separate.
Tip 2. Slice scallions on a bias for a professional look.
Tip 2. Slice scallions on a bias for a professional look.
