Eat It

Instructions

1

In a large skillet over medium-high heat, warm up the oil. Cube and season the chicken with salt and pepper as desired and saute for about 4 minutes, or until browned on all sides. Add the chicken to the slow cooker.
2

Add in the coconut milk, red curry paste, peanut butter, chicken broth, soy sauce, brown sugar, onion, garlic, ginger, green pepper, and thai chili peppers to the slow cooker and stir. Cover and cook on low heat for 3 hours.
3

Add the rice noodles to the crock pot and mix well. Continue to cook for another hour, or until sauce has thickened and the noodles have softened.
4

While you wait for the noodles to cook, slice your green onions in half, longways. Keep slicing until you have thin strips. Place the green onions in a bowl of ice water and let sit. This will make them curl up attractively.
5

When it's finished cooking, remove it from the slow cooker and divide into bowls. Squeeze lime juice over them and garnish with the curled green onions, been sprouts, cilantro, and dry roasted peanuts. Serve warm.