Slow Cooker Thai Red Chicken Curry

15 Oct 2024

15 MINS

5-6 HOURS

4-6

INGREDIENTS
500g chicken thighs, boneless and skinless
1 can (400ml) coconut milk
2 tbsp thai red curry paste
1 tbsp soy sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 medium carrots, peeled and cut into thin rounds
1 tbsp lime juice (freshly squeezed)
30g baby spinach (optional)
Fresh coriander, for garnish
Cooked jasmine rice, for serving

METHOD

1. In a bowl, whisk together the coconut milk, thai red curry paste, soy sauce, and brown sugar until smooth.

2. Place the chicken thighs (whole or cut into chunks), bell peppers, onion, garlic, ginger, and carrots into the slow cooker.

3. Pour the coconut milk and curry paste mixture over the top, making sure everything is well-coated.

4. Set your slow cooker to low and cook for 5-6 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.

5. About 10 minutes before serving, stir in the lime juice and baby spinach (if using). Let the spinach wilt.

6. If desired, you can shred the chicken using two forks for a more "pulled" texture. Alternatively, you can leave the pieces whole or cut them into chunks.

7. Serve the curry over steamed jasmine rice. Garnish with fresh coriander and lime wedges for an extra burst of flavour.

TIP

Use full-fat coconut milk for a richer and creamier curry. If you prefer a lighter version, you can use light coconut milk, but the sauce may be thinner.

Slow Cooker Thai