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
Duration more than 2 hours
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
Duration more than 2 hours
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!
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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.