SLOW COOKER THAI RED CHICKEN CURRY

Serves 4-6

Cooking time: 4 hours (high) 6 hours (low)

Ingredients:

• 1kg chicken thighs, chopped 4cm 

• 1 brown onion, sliced

• 3cm piece ginger, finely chopped 

• 3 garlic cloves, finely chopped 

• 2-3 tablespoons red curry paste

• 1 tablespoon sriracha (optional)

• 1 tablespoon soy sauce 

• 400g canned coconut milk 

• 2 bunches bok choy,, washed and roughly chopped  

• 1 cup snow peas

• 1 lime, juice squeezed  

• 1 large red chilli, chopped 

• 200g cooked rice noodles

Serve on noodles with coriander and chili 

Method:

1. To the slow cooker: Add chicken, onion, garlic, ginger, curry paste, sriracha, soy sauce, coconut milk. Mix well to combine. Place the lid on and cook for 4 hours on high or 6 hours on low. 

2. Just before serving, add snow peas and the bok choy and stir it through the hot sauce. Add the lime juice to the slow cooker.

3. Serve the curry on rice noodles, top with red chilli and more fresh lime juice.