Bulldog baby turned one year old in December. Now that he can eat just about anything we eat, he has been getting to try more foods lately, including this Thai Chicken Curry. He really digs it, especially the MaiFun rice noodles. This curry is not particularly spicy, which makes it great for kids. If you wanted to bump up the spice factor, you could double the curry paste.
Slow Cooker Thai Chicken Curry (from Feeding My Kid)
1 can coconut milk
1 Tbsp gluten free Thai red curry paste (I used Thai Kitchen brand)
1 tsp fresh grated ginger
1 lb. boneless skinless chicken breasts
2 red bell peppers, cut into 1 inch pieces
1 large onion, sliced
1 ½ cups baby carrots
1 cup frozen peas, thawed
1 package MaiFun style (angel hair) rice noodles
To a 6 quart slow cooker, add the peppers, onion and baby carrots. Lay chicken breast on top of vegetables. Mix together the coconut milk, curry paste, and ginger, and pour over chicken and vegetables. Cook for 5-6 hours on low, or 3-4 on high until chicken is cooked through. Add peas at end of cooking time to avoid losing their color. Prepare rice noodles according to package, and serve curry over noodles.