- Combine the chicken thighs with grated lime peel, 1 tbsp red curry and ½ tsp each of pepper and salt in a large resealable plastic bag and then refrigerate it overnight.
- Combine soy sauce, coconut milk, shallot, peanut butter, green beans and remaining 2 tbsp red curry paste in a slow cooker bowl. On the top of the vegetables, place the chicken in the slow cooker bowl.
- On low, cook the chicken, covered, for about 5 hours till cooked through. To a cutting board, transfer the chicken. From the cooking liquid, float and discard the fat and to this, stir in ¼ tsp salt.
- Return the chicken to the slow cooker after pulling meat from the bones. With the cooked rice noodles, toss it. Serve it with fresh cilantro, unsalted peanuts and lime wedges.