"SLOW COOKED CHICKEN TENDERS IN A RICH PEANUTTY, SLIGHTLY SPICY SAUCE. ENJOY DAN

THAI-STYLE CROCK POT CHICKEN CURRY by CHEF DAN:


Serves 10-12



INGREDIENTS:



5 pounds chicken tenders

2 (19oz) coconut milk

3 tablespoons soy sauce, divided

2 tablespoons brown sugar

1 tablespoon red curry paste

2 onions, coarsely chopped

6 garlic cloves, minced

1-inch fresh ginger, minced

1 teaspoon fish sauce

2 tablespoons cumin

2 sweet potatoes, peeled and cuds into chunks

1 red and green bell pepper, seeded and chopped

1 cup chicken broth

1/4- cup cornstarch

1/2- cup lime juice

1-1/2 cup peanut butter

1 cup roasted peanuts, 6 scallions, thinly sliced, 1/2- cup cilantro, chopped, 1 lime cut into wedges.



DIRSECTIONS:



1. In a crock pot combine coconut milk, brown sugar, 2 tablespoons soy sauce, chili paste, and fish sauce.

2. To that add the onions garlic, ginger, cumin, bell peppers, sweet potatoes, chicken broth and chicken.

3. Turn crock pot to high-heat, cover it and let the curry stew for about 4-1/2 to 5 hours.

4. Remove I cup of the liquid from the crock pot, and mix with the cornstarch, peanut butter, and 1 tablespoon soy sauce and lime juice.

5. Stir the sauce back into the crock pot, and place the lid on the pot.

6. Cook on high for 30 minutes.

7. Garnish with roasted peanuts, green onions, cilantro and lime wedges



ENJOY DAN: hallelujatyleh