Chili Chicken Pepper Thai Noodles

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Chili Chicken Pepper Thai Noodles
2 tbs vegetable oil
3-4 chicken breasts, cubed
2 cup coconut milk
2 tbs red curry paste
¼ cup peanut butter
½ cup chicken broth
3 tbs soy sauce
3 tbs brown sugar
½ red onion, finely chopped
2 cloves garlic, minced
6 Thai chili peppers, seeded and sliced into strips
1 cup dry rice noodles
¼ cup lime juice
green onion, for topping
bean sprouts, for topping
roasted peanuts, for topping
In a skillet, brown chicken pieces and transfer to crock pot. Using the same skillet, sauté onion, garlic, and chili peppers until fragrant (approximately 3-5 minutes). In a separate bowl, whisk together coconut milk, red curry paste, chicken broth, peanut butter, soy sauce, lime juice, and brown sugar. Add in sautéed veggies, blend and pour sauce over chicken in crock pot. Cook on low for 4 hours. During the last hour of cooking, add in your noodles, stir, and allow to soften while sauce thickens. Serve with green onion, bean sprouts, and peanuts.

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