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Slow Cooker Thai Red Chicken Curry
- Category: Dinner |
I am a real throw and go recipe fan and this one is a saviour when you are running out the door.
SERVES
2
CALORIES
480
COOKING TIME
3 hours
DIFFICULTY
simple
Slow Cooker Thai Red Chicken Curry – an exquisite dish that delivers on flavour without breaking the bank. Dining at my favourite curry chain would cost me nearly £15 per person and this recipe tastes just as good, at a fraction of the cost. Made effortlessly in the slow cooker, this curry is a testament to convenience and affordability without compromising on taste. Bursting with authentic Thai flavours and loaded with tender chicken, crisp vegetables, and aromatic spices.
Tags:
- curry |
- slow cooker |
- slowcooker |
Method
Step 1
Throw everything into the slowcooker except the veg, noodles & garnish, cook on high for 3-4 hours or 6-7 on low.
Step 2
Throw in veg for the last 20 min, add cornflour mixed with a tbsp of water to thicken only if required.
Step 3
Pair with rice noodles and enjoy.
Ingredients
3 chicken breasts
1 x onion
Sugarsnap peas
2-3 heaped tbsp red curry paste (add more to make it extra red)
1 tbsp sriracha
Extra chilli if you want this hot
1 can of coconut milk
1 tbsp lazy garlic
1 tbsp lazy ginger
1 tbsp dark soy sauce
Juice of half a lime
200g (1 1/4 cups) cooked noodles
1 tbsp cornflour to thicken (optional)
Garnish – fresh coriander, chilli, lime
