Slow Cooker Thai Red Chicken Curry
Cooking time: 4 hours (high) 6 hours (low)
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Ingredients
- 1 kg chicken thighs chopped into 4 cm pieces
- 1 brown onion sliced
- 3 cm ginger piece finely chopped
- 3 cloves garlic finely chopped
- 2–3 tablespoons red curry paste
- 1 tablespoon sriracha sauce optional
- 1 tablespoon soy sauce
- 400 g canned coconut milk
- 2 bunches bok choy washed and roughly chopped
- 1 cup snow peas
- 1 lime juice squeezed
- 200 g rice noodles cooked
- 1 red chilli large, sliced
- handful coriander leaves
Instructions
- To the slow cooker, add the chicken, onion, ginger, garlic, curry paste, sriracha, soy sauce and coconut milk. Mix well to combine. Place the lid on and cook for 4 hours on high or 6 hours on low.1 kg chicken thighs, 1 brown onion, 3 cm ginger piece, 3 cloves garlic, 2–3 tablespoons red curry paste, 1 tablespoon sriracha sauce, 1 tablespoon soy sauce, 400 g canned coconut milk
- Just before serving, stir through the bok choy, snow peas and lime juice.2 bunches bok choy, 1 cup snow peas, 1 lime
- Serve the curry on the rice noodles, then top with the red chilli, coriander and more fresh lime juice.200 g rice noodles, 1 red chilli, handful coriander leaves, 1 lime
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