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–+ servings

Slow Cooker Thai Red Chicken Curry

Cooking time: 4 hours (high) 6 hours (low)
Print Recipe
Servings 6
Calories 707 kcal

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
US Customary - Metric

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.
  • Just before serving, stir through the bok choy, snow peas and lime juice.
  • Serve the curry on the rice noodles, then top with the red chilli, coriander and more fresh lime juice.

Nutrition

Calories: 707kcalCarbohydrates: 44gProtein: 35gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 163mgSodium: 609mgPotassium: 1345mgFiber: 6gSugar: 8gVitamin A: 13686IUVitamin C: 156mgCalcium: 351mgIron: 5mg

Keywords

Dinner, Slow Cooker
Chicken, Dairy Free, Egg Free, Gluten Free, Nut Free