In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until smooth. Add the chicken pieces, squash, red bell pepper, and onion in the slow cooker and stir gently to coat with sauce. The mixture will be very thick. Cover and cook on high for 4 hours or on low for 8 hours.
Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve over rice with a generous sprinkle of fresh with cilantro.
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