Hot and Spicy Peanut Chicken

2 medium onions, cut into thin wedges
1-1/2 cups sliced carrot (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 Tbsp. creamy peanut butter
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
2 Tbsp. soy sauce
2 Tbsp. quick-cooking tapioca
1 Tbsp. grated fresh ginger
2 to 3 tsp. red curry paste
4 cloves garlic, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked Jasmine rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)

Directions :

1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
3. Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

I leave out the curry paste when I make this for my family, it is just to spicy! This is a really good, easy one dish meal!