Slow Cooker Thai Peanut Chicken

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  2 can Coconut Milk, Light, Canned
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  0.3 cup Peanut Butter, Smooth
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  3 tbsp Thai red curry paste
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  2 tbsp Fish sauce
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  2 tbsp Ginger, Fresh Root
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  1 tbsp Garlic
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  0.3 tsp Red pepper flakes
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Squash, Butternut(950g)
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  2 Bell Pepper(238g)
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  3 cup Yellow Onion
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  2 cup Peas, Sweet, Frozen
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  2 tbsp Lime Juice, Fresh
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  Rice, Brown, Long-Grain
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  Cilantro, Fresh

Instructions

1. 1Cut the chicken breast into 1½-inch chunks. Peel and mince the ginger and garlic. Dice the onion into ½-inch pieces, cut the bell pepper into 1-inch chunks, and peel and cube the butternut squash into ¾-inch pieces.
2. 2In a slow cooker, whisk together the coconut milk, peanut butter, Thai red curry paste, fish sauce, minced ginger, minced garlic, and red pepper flakes until smooth and fully combined.
3. 3Add the chicken chunks, squash, bell pepper, and onion to the slow cooker and stir gently to coat evenly with sauce. Cover and cook on low for 6–7 hours until the chicken reaches an internal temperature of 165°F and the squash is tender when pierced with a fork.
4. 4While the curry cooks, bring salted water to a boil in a separate pot over high heat. Add the brown rice, stir once, and return to a boil. Reduce heat to low, cover, and cook for 35–40 minutes until the rice is tender and liquid is absorbed.
5. 5Stir the frozen peas into the curry and cook uncovered on the slow cooker's high setting for 3–4 minutes until heated through and bright green. Remove from heat and stir in the fresh lime juice.
6. 6Divide the brown rice evenly into 6 airtight containers while hot, then top each with an equal portion of the curry mixture while still warm.
7. 7Garnish each container with fresh cilantro immediately before serving, or store the cilantro separately and add fresh just before eating for best appearance.