Thai Red Curry (Chicken)
Do you love Thai Red Curry? Try this simple Thai red curry chicken inspired recipe for the slow cooker and you'll be enjoying a delicious dinner in no time at all.
Servings: 4 Servings
Calories: 587kcal
Ingredients
- 500 g boneless chicken thighs*
- 400 ml tin coconut milk
- 4 tbsp Thai Red Curry Paste
- 1 onion chopped
- 4 cloves garlic crushed
- Kaffir lime leaves or juice of 1 lime
- 1 tsp ground ginger
- 1 tbsp Thai fish sauce
- 1 tsp brown sugar
- 1 chicken stock cube or pot
- 1 tbsp fresh coriander – optional for garnish
Instructions
- Add all the ingredients to the slow cooker and mix them together.
- Put the lid on and set the slow cooker off on low for 4 to 6 hours. If you are using chicken breasts check on them at 4 hours as they don't take as long to cook as boneless chicken thighs.
- At the end of the slow cooker cooking time remove the lid and check the chicken is piping hot all the way through. If the sauce is too thin, leave the lid off and leave the slow cooker to cook on high until it thickens up. Or, alternatively, transfer to a pan and simmer on the hob.
- Serve the curry over some rice or with some naan bread.
Notes
*you can alo use chicken breasts.
Nutrition
Serving: 1 | Calories: 587kcal | Carbohydrates: 28g | Protein: 57g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 1449mg | Fiber: 2g | Sugar: 17g
