2 medium onions cut into wedges
3 large carrots sliced
1 red pepper cut into bite size strips
2 pounds boneless skinless chicken breasts cut into 1 inch pieces
3/4 cup chicken stock
3 tbs creamy peanut butter
1/2 tsp lime zest
2 tbs lime juice
2 tbs soy sauce
2 tbs tapioca
1 tbs grated fresh ginger
3 tsp red curry paste
4 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
Serve chicken mixture with fried rice or over hot white rice.
I also served this with frozen veggie mix.