1. In a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. Refrigerate overnight. 2. In a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. Place chicken in slow cooker bowl on top of vegetables. 3. Cover and cook for 5 hours on Low setting or until chicken is cooked through (165 degrees). Transfer chicken to a cutting board. Pull meat from bones (discard fat, bones and gristle.) Skim and discard fat from cooking liquid. Stir 1/4 t. (or to taste) salt into cooking liquid if necessary. Toss everything with rice noodles and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
