Thai Chicken

3/4 Cup Coconut Milk (I used a full can and doubled the other spices-- I like it saucy)
2 Tbsp Creamy Peanut Butter
1 Tbsp Red Curry Paste
1 tsp Grated Ginger
1 1/2 lb Boneless Chicken
2 Red Bell Peppers, sliced
1 Large Onion
1 Cup Frozen Peas
1/4 Cup Fresh Cilantro Leaves
Lime Wedges for serving
Rice

In a 5 to 6 qt slow cooker, combine the coconut milk, peanut butter, curry paste, and ginger; mix in the chicken , peppers, and onion.

Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.

Twenty minutes before serving cook rice.

Stir peas into the chicken mixture, and cook, covered until heated through, about 3 minutes. Spoon chicken, vegetables and sauce over rice and sprinkle with cilantro; serve with lime wedges if desired.

Serves about 6