Ingredients

• 14 ounces light coconut milk (cans)
• 1 cup low sodium chicken stock
• 1/4 cup creamy peanut butter (or crunchy)
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar (light or dark)
• 2 tablespoons fresh ginger (minced)
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 2 pounds boneless skinless chicken breasts (cut into 1 1/2-inch pieces)
• 3 cups butternut squash (peeled and 1/2-inch cubed, pieces, about 1 pound)
• 2 red bell pepper (cored and sliced, fresh or frozen and thawed, about 8 ounces total)
• 2 green bell pepper (cored and sliced, fresh or frozen and thawed, about 8 ounces total)
• 1 onions (large, thinly sliced, about 3 cups)
• 2 cups frozen peas (thawed)
• 2 tablespoons lime juice (about 1 lime)
• chopped fresh cilantro (for serving)
• brown rice (Prepared, for serving)

Directions

1. In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.
2. Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.