Who doesn't just love pinterest?
You can find all kinds of pins that you love, either because they are great ideas or because they are so bad you get a great laugh out of them.
I also want to add that I think a tablespoon or two of fish sauce would probably be great in the sauce but I haven't tried it so if it's gross don't blame me. I also just the chicken into small strips so that they would cook faster. This means that the carrots and the bell peppers didn't cook as much. This means the bell peppers didn't turn to mush and the carrots were still crisp tender, which is how we like them.
This would also be really good with beef, just make sure it is thinly sliced so that is cooks in 2 hours.
1 onion, chopped
1 red bell pepper, sliced
3 large carrots, sliced
2 lb boneless skinless chicken breasts
1/4 c. flour
3/4 c. water
1 chicken bouillon cube
3 Tbsp. creamy peanut butter
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 inch chunk of fresh ginger, peeled
4 cloves garlic
3 Tbsp red curry paste
1 - 2 jalapeno peppers, seeded for less heat, not for more (optional)
1 can coconut milk ( I used the entire can, not just 1/2 c)
2 c. green vegetables
(frozen green beans, peas, sliced zucchini, or all the above)
3 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh basil
Place all the sauce ingredients (water to jalapeno) in a blender and blend until smooth. Set aside.
Cut the chicken in half lenght-wise and cut into 1 inch strips. Place the onion carrot and pepper in the bottom of the crock pot. Put the chicken and flour in a large resealable bag and toss to coat. Put the chicken on top of the vegetables and pour the blended sauce on top of the chicken. Cover and cook on high for 2 hours. You can cook on low for longer but the carrots will be a lot more tender. After 2 hours add the coconut milk and green vegetables and cook an additional 30 minutes. If you cooked it on low turn the pot to high for the last 30 minutes.
Remove the pot from the base and stir in the fresh herbs. Serve over rice.