Slow cooker red chicken curry


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

This rich and fragrant curry will become your winter favourite and it’s a great recipe to make ahead and freeze. Leave the chicken and the sweet potatoes cut up in large chunks so they don’t overcook.

13 Ingredients

  • 1 tbsp olive oil

  • 6 (about 800g) chicken thigh fillets, halved

  • 250ml (1 cup) coconut milk

  • 250ml (1 cup) Massel Salt Reduced Chicken Style Liquid Stock

  • 75g (1/4 cup) red curry paste

  • 1 tbsp fish sauce

  • 2 fresh kaffir lime leaves, torn

  • 300g sweet potatoes, unpeeled, coarsely chopped

  • 150g sugar snap peas, halved lengthways

  • 1/2 cup fresh Thai basil leaves

  • 1/2 cup fresh coriander sprigs

  • Steamed jasmine rice, to serve

  • Lime wedges, to serve

4 Method Steps

  • Step 1

    Heat the oil

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (1 tbsp olive oil) in a large frying pan over high heat. Add the chicken (6 (about 800g) chicken thigh fillets, halved) and cook for 2-3 minutes each side or until browned.

  • Step 2

    Meanwhile, combine the coconut milk (250ml (1 cup) coconut milk), chicken stock (250ml (1 cup) Massel Salt Reduced Chicken Style Liquid Stock), curry paste (75g (1/4 cup) red curry paste), fish sauce (1 tbsp fish sauce), kaffir lime leaves (2 fresh kaffir lime leaves, torn) and sweet potato (300g sweet potatoes, unpeeled, coarsely chopped) in a 4.5L slow cooker. Add the chicken and cook on Low for 4 hours.

  • Step 3

    Add the sugar snap peas (150g sugar snap peas, halved lengthways). Cook for a further 10 minutes or until tender.

  • Step 4

    Scatter basil (1/2 cup fresh Thai basil leaves) and coriander (1/2 cup fresh coriander sprigs) over the curry. Serve with rice (Steamed jasmine rice, to serve) and lime wedges (Lime wedges, to serve).

Tell us what you think of this recipe!

Recipe Notes

To freeze: Cook recipe to end of step 3. Transfer to a freezer-proof container. Freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or until heated through. 

Image by Vanessa Levis

Source link

0/5 (0 Reviews)

Biscoff mug cake

Bubbling hasselback chicken