2tablespoonscoconut sugar (may substitute brown or raw sugar)
2tablespoonsminced garlic
1red bell pepperdiced
1cancoconut milk
1tablespoonpeanut butter
1small jarred Thai curry paste(about 5 ounces)
1cansliced bamboo shoots drained
1tablespoonfish sauce
1teaspoonnutmeg
½cupcarrotsthinly sliced or julienned
Instructions
Begin by spraying your slow cooker with non-stick spray.
Chop the chicken thighs into bite size pieces and add them to your slow cooker.
Add the onion, garlic, bell pepper, and carrots.
Add the remaining ingredients and stir well.
Cook on low for 6 to 8 hours and serve over rice.
Notes
Adding five ounces of red Thai curry paste may seem like a lot but it is necessary for the dish to have the correct flavor.Nutritional information is an estimate only.