Slow Cook – Thai Chicken and Noodles
Servings Prep Time
8servings 20minutes
Cook Time
Servings Prep Time
8servings 20minutes
Cook Time
  • 2 1/2pounds chicken thighsbone-in, skinless
  • 3tablespoons Thai red curry paste
  • 1/2teaspoon lime zestgrated
  • 1/2teaspoon ground black pepper
  • 3/4teaspoon salt
  • 15ounces coconut milk
  • 1/4cup peanut butter
  • 2tablespoons soy saucelower-sodium
  • 1pound green beanstrimmed and cut into 1-inch lengths
  • 1 large shallotchopped
  • 8ounces rice noodlescooked
  • peanutsChopped, unsalted and roasted
  • fresh cilantrofor garnish
  • Lime wedgesfor serving
  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.