Slow Cook - Thai Chicken and Noodles
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Votes: 5
Rating: 4
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Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Poultry
Diet Dairy Free
Cooking Technique Slow Cook
Main Ingredient Chicken, Coconut Milk, Noodles
Prep Time 20 minutes
Cook Time 5 hours
Servings
8 servings
Ingredients
  • 2 1/2 pounds chicken thighs bone-in, skinless
  • 3 tablespoons Thai red curry paste
  • 1/2 teaspoon lime zest grated
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 15 ounces coconut milk
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce lower-sodium
  • 1 pound green beans trimmed and cut into 1-inch lengths
  • 1 large shallot chopped
  • 8 ounces rice noodles cooked
  • peanuts Chopped, unsalted and roasted
  • fresh cilantro for garnish
  • Lime wedges for serving
Course Main Course
Cuisine Thai
Difficulty Easy
Browse Category Poultry
Diet Dairy Free
Cooking Technique Slow Cook
Main Ingredient Chicken, Coconut Milk, Noodles
Prep Time 20 minutes
Cook Time 5 hours
Servings
8 servings
Ingredients
  • 2 1/2 pounds chicken thighs bone-in, skinless
  • 3 tablespoons Thai red curry paste
  • 1/2 teaspoon lime zest grated
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 15 ounces coconut milk
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce lower-sodium
  • 1 pound green beans trimmed and cut into 1-inch lengths
  • 1 large shallot chopped
  • 8 ounces rice noodles cooked
  • peanuts Chopped, unsalted and roasted
  • fresh cilantro for garnish
  • Lime wedges for serving
Votes: 5
Rating: 4
Rate this recipe!
Instructions
  1. In gallon-size resealable plastic bag, combine chicken thighs, 1 tablespoon curry paste, lime zest, pepper, and 1/2 teaspoon salt; refrigerate overnight.
  2. In Instant Pot, combine coconut milk, peanut butter, soy sauce, green beans, shallot, and remaining 2 tablespoons curry paste. Place chicken in pot on top of vegetables.
  3. Cover and set release valve to the venting position. Select Slow Cook and cook on low for 5 hours, or until chicken is cooked through (165°F).
  4. Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir remaining 1/4 teaspoon salt into cooking liquid. Pull meat from bones (discard fat, bones, and gristle); return to pot. Toss with cooked rice noodles.
  5. Serve with chopped peanuts, cilantro, and lime wedges.