Slowcooker Thai Red Chicken Curry
- š 3 diced Chicken breasts
- š§ 1 sliced Onion
- šæ Handful of Sugarsnap peas
- š¶ļø 3 tablespoons Red curry paste
- š¶ļø 1 tablespoon Sriracha
- š¶ļø Extra chili flakes and fresh red chili for garnish
- š„„ 1 can Coconut milk
- š§ 1 tablespoon garlic
- š± 1 tablespoon ginger
- š¶ 1 tablespoon Dark soy sauce
- š Juice from half a lime
- š 200g Cooked rice noodles
- š½ 1 tablespoon Cornflour for thickening
- šæ Fresh coriander for garnish
- š¶ļø Chilli for garnish
- š Lime wedge for garnish
A comforting and flavorful Thai dish made in a slow cooker that's perfect for busy days.
Slowcooker Thai Red Chicken Curry
Experience the warmth and vibrant flavors of Thai cuisine with this Slowcooker Thai Red Chicken Curry. This recipe offers a convenient "fakeaway" solution, allowing you to savor a restaurant-quality dish at home, perfect for busy days when you crave something comforting and delicious.
Ingredients
š 3 diced Chicken breasts
š§
1 sliced Onion
šæ Handful of Sugarsnap peas
š¶ļø 3 tablespoons Red curry paste
š¶ļø 1 tablespoon Sriracha
š¶ļø Extra chili flakes and fresh red chili for garnish
š„„ 1 can Coconut milk
š§ 1 tablespoon garlic
š± 1 tablespoon ginger
š¶ 1 tablespoon Dark soy sauce
š Juice from half a lime
š 200g Cooked rice noodles
š½ 1 tablespoon Cornflour for thickening
šæ Fresh coriander for garnish
š¶ļø Chilli for garnish
š Lime wedge for garnish
Instructions
1- Prepare Your Slow Cooker:
- Add the diced chicken breasts, sliced onion, red curry paste, sriracha, extra chili, coconut milk, lazy garlic, lazy ginger, dark soy sauce, and lime juice into the slow cooker.
2- Mix:
- Stir all the ingredients together well using a wooden spoon.
3- Cook:
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours.
4- Add Peas:
- About 20 minutes before you're ready to serve, add the sugarsnap peas to the slow cooker.
5- Thicken:
- If you prefer a thicker curry, mix 1 tablespoon of cornflour with 1 tablespoon of water to create a slurry. Stir this into the curry.
6- Serve:
- Dish out the curry over a bed of cooked rice noodles.
7- Garnish:
- Top with fresh coriander, slices of red chili, and a lime wedge for an extra burst of flavor.
Prep Time: 5-10 minutes
Cook Time: 3-4 hours on high OR 6-7 hours on low
Total Time: 3-7 hours
Servings: 4
Calories: 505
Protein: 50g
Carbs: 26g
Fat: 20g
Fiber: 1.5g
Equipment: Slow cooker (Brand: Not specified), Wooden spoon, Serving bowl (Dark grey/black ceramic), Chopsticks (Gold-colored)
Cooking Tips:
- Adjust the red curry paste for your preferred level of spiciness.
- Use additional chili for heat if desired.
- Cornflour is optional for thickening; adjust as needed.
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YouTube channel - Bored of Lunch: https://www.youtube.com/@boredoflunch
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