Slow Cooker Thai Curry Sauce

Adapted from a recipe that I saw prepared on tv. It was very dry and didn't make enough sauce to cover rice for our family of six. By adding the chicken broth and changing some of the ingredients it almost tastes like a commercial thai peanut sauce and was a real hit with our family. We had pork tenderloin that we had marinated in maple sauce as a leftover and so with it reheated and sliced into lovely medallions, it went very well with the curry sauce and made a delicious, different, ethnic-tasting meal.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup peanut butter, natural
• 14  ounces light coconut milk
• 3  tablespoons soy sauce
• 1 1⁄2 teaspoons ginger powder
• 2  teaspoons  prepared garlic (from a jar)
• 2  tablespoons curry powder
• 1  onion (optional)
• 3  carrots
• 1  large  red pepper
• 3⁄4 teaspoon salt (optional)
• 3 1⁄2 cups chicken broth
• 1⁄4 cup  chopped peanuts, unsalted
• 2  cups  frozen peas
• 4 -6  cups  , prepared rice at serving time

Directions

1. Combine peanut butter, coconut milk, soy sauce, ginger, garlic and curry in center of crock pot. Stir to combine. Finely chop onion, slice carrots into thin short sticks and sliver red pepper, add all to crock pot. Chop peanuts and add to pot. Add chicken broth, stir to combine all ingredients and cover crock pot.
2. Cook on high for 2-3 hours or low 5-6 hours. An hour before serving, add frozen peas, salt and pepper to taste if desired.
3. Prepare desired meat, chicken breasts, shrimp, pork all go well with this sauce. Prepare rice ready to serve with the meat and sauce.