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.
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 1Heat the oil(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.
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Step 2Meanwhile, 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 3Add the sugar snap peas (150g sugar snap peas, halved lengthways). Cook for a further 10 minutes or until tender.
Step 4Scatter 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).
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.