2 chicken breasts, cut into chunks
1/3 lb shrimp, shells removed
1/3 cup peanut butter
14 oz coconut milk
3 tbsp soy sauce
1 tbsp fresh ginger
2 cloves garlic chopped
1 tbsp red or green Thai curry paste
3 carrots, cut into matchsticks
1 large red pepper, thinly sliced
1/2 cup fresh chopped cilantro
2 cups frozen peas
Either the morning of, or the night before, cut chicken into chunks. Heat a frying pan over medium-high heat with one tbsp of oil and add chicken, seasoning with salt and pepper. Cook chicken until no longer pink and slightly browned. Remove from pan and add to crock pot. Also add peanut butter, coconut milk, soy sauce, ginger, garlic, curry paste, carrots, and pepper. Stir and if making the night before, put on lid and store just the insert of the crock pot in the fridge.
The next morning, remove the center insert of the crock pot from the fridge and allow to come to room temperature while you get ready. Before you leave, put the insert into the crock pot base and turn the crock pot on to low and cook 6-8 hours. When you get home, add the shrimp and peas and turn crock pot up to high. Let cook for 20-30 minutes (while the rice is cooking).
Serve over basmati or jasmine rice. Sprinkle with chopped cilantro.
