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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. Refrigerate overnight. | 2. In a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. Place chicken in slow cooker bowl on top of vegetables. | 3. Cover and cook for 5 hours on Low setting or until chicken is cooked through (165 degrees). Transfer chicken to a cutting board. Pull meat from bones (discard fat, bones and gristle.) Skim and discard fat from cooking liquid. Stir 1/4 t. (or to taste) salt into cooking liquid if necessary. Toss everything with rice noodles and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2 1/2		bone-in skinless	4983.0	8.9468	108.4935	500.9048
thai red curry paste	3	tablespoons	divided	-	-	-	-
lime peel	1/2	teaspoon	grated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
peanut butter	1/4	cup		379.905	13.9126	15.5187	32.2113
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
green bean	1		trimmed cut	31.0	6.97	1.83	0.22
shallot	1		chopped	-	-	-	-
rice noodle	8	ounces	cooked	829.92	182.8104	13.565999999999999	1.2768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.