Go Back Download PDF
–+ servings
Print Join to Save Recipe

Slow Cooker Thai Red Chicken Curry

Cooking time: 4 hours (high) 6 hours (low)
Course Dinner, Slow Cooker
Keyword Chicken, Curry, Egg Free, Nut Free, Slow Cooker
Allergen Egg-free, Nut-free
Protein Chicken
Category Budget-Friendly, High Protein, Meal Prep, Slow Cooker
Member Free
Cost Tier Budget-Friendly
Prep Time 12 minutes
Cook Time 4 hours
Total Time 4 hours 12 minutes
Servings 6
Calories 707

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 tbsp red curry paste
  • 1 tbsp sriracha sauce optional
  • 1 tbsp 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 Fresh coriander

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 tbsp red curry paste, 1 tbsp sriracha sauce, 1 tbsp 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 Fresh coriander, 1 lime