Slow Cooker Thai Peanut Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

822 g	2 cans light coconut milk
64 g	1/4 cup peanut butter (creamy or crunchy)
47 g	3 tablespoons red curry paste
34 g	2 tablespoons fish sauce
27 g	2 tablespoons coconut sugar or brown sugar
12 g	2 tablespoons minced fresh ginger
8 g	1 tablespoon minced garlic
1 g	1/4 teaspoon crushed red pepper flakes
907 g	2 pounds boneless skinless chicken breast (cut into 1 1/2-inch pieces)
1100 g	1 small butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
240 g	2 large red bell peppers (cored and thinly sliced)
150 g	1 medium yellow onion (thinly sliced (about 3 cups))
290 g	2 cups frozen peas (thawed)
31 g	2 tablespoons freshly squeezed lime juice ((about 1 lime))
	Prepared brown rice (for serving)
	Chopped fresh cilantro (for serving)

Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Keily, I’m sorry to hear that you are having trouble viewing the ratings. While the ratings are reserved for those who have made the recipe and not navigating the site, I wanted to take a minute to help you locate them. If you go to the end of the post, you” — a cook

“I used ingredients I had on hand. One can each of coconut milk and cream. I had Red Boat fish sauce, and red curry paste, ginger and garlic. I had to use one red and one green pepper, along with a red onion. I used one zucchini and about a cup of shredded carr” — a cook