Instead of ordering takeout, try this super-easy Thai red chicken curry fakeaway. Let the slow cooker do the heavy lifting on this one!
Prep
5 min
Cook
240 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (sliced)
red Thai curry paste 2 tbsp
coconut milk 400 ml
chicken thighs 500 g
fish sauce 1 tbsp
garlic cloves 2 (crushed)
ginger 15 g (grated)
lime to taste (juice)
sugar pinch
green beans 100 g
jasmine rice 240 g
Method
Slice the onion. Crush the garlic cloves. Peel and grate the ginger.
Add the onion, garlic, ginger, curry paste, coconut milk, chicken, and fish sauce to the slow cooker pot. Stir well then pop the lid on and cook on the high setting for 4 hours or on the low setting for 8 hours.
20 minutes before the cook finish time, check the seasoning. Juice the lime and add to taste along with a pinch of salt, pepper and sugar if you like. Add the green beans and continue cooking for 20 minutes.
Meanwhile, cook the rice according to the packet instructions.
