1
pound uncooked peeled deveined medium shrimp, thawed if frozen and tails removed
1
cup frozen sweet peas (from 1-pound bag)
1
tablespoon cornstarch
1/3
cup chopped peanuts, if desired
3
tablespoons chopped fresh cilantro, if desired
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Steps
1
Place chicken in 3 1/2- to 4-quart slow cooker.
Add coconut milk. Stir in both envelopes of sauce mix, carrots and
onion.
2
Cover and cook on low heat setting 8 to 10 hours.
3
About 30 minutes before serving, heat water to boiling in 2-quart
saucepan over high heat. Remove from heat and stir in rice; cover and
let stand about 5 minutes or until water is absorbed. Fluff rice with fork
before serving.
4
Remove chicken from cooker; keep warm. Add shrimp and peas to
cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker
and the cornstarch in small bowl; stir into mixture in cooker.
Cover and cook 5 to 10 minutes, stirring frequently, until shrimp are
pink and firm and sauce has thickened slightly.
5
Meanwhile, remove chicken from bones; coarsely chop chicken and
return to cooker. Serve chicken mixture over rice. Garnish with peanuts
and cilantro.
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If you're not a shrimp lover, just omit it for a tasty Thai Chicken.
Look for Thai peanut sauce mix in the ethnic-foods section of your grocery store. Bone-in chicken is used because the bones help keep the chicken from shredding during the long cooking time.
Reduced-fat ("lite") coconut milk can be used in place of the regular coconut milk.
For a change of pace, serve over cooked jasmine rice.
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Nutrition Facts
Serving Size:1 Serving
Calories
580
Calories from Fat
200
Total Fat
22g
Saturated Fat
13g
Cholesterol
145mg
Sodium
260mg
Total Carbohydrate
62g
Dietary Fiber
5g
Protein
34g
% Daily Value*:
Iron
32%
32%
Exchanges:
4 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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