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Slow cooker red chicken curry recipe
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Prep Time:
20 minutes
Cook Time:
260 minutes
Total Time:
280 minutes
Delicious winter curry with chicken and sweet potatoes, perfect for meal prep or freezing. Keep chicken and sweet potatoes in large chunks for optimal cooking.
Ingredients:
  • 6 (about 800g) chicken thigh fillets, halved
  • 250ml (1 cup) coconut milk
  • 250ml (1 cup) Salt Reduced Chicken Style Liquid Stock
  • 75g (1/4 cup) red curry paste
  • 2 fresh makrut lime leaves, torn
  • 300g sweet potatoes, unpeeled, coarsely chopped
  • 150g sugar snap peas, halved lengthways
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh coriander sprigs
  • Lime wedges, to serve
Instructions:
  • In a large frying pan over high heat, heat the oil until shimmering. Add the chicken and sear each side for 2-3 minutes until nicely browned.
  • In a 4.5L slow cooker, mix coconut milk, chicken stock, curry paste, fish sauce, makrut lime leaves, and sweet potato. Add the chicken and cook on Low for 4 hours.
  • Toss in the sugar snap peas and simmer until tender, about 10 minutes.
  • Sprinkle fresh basil and coriander on top of the curry. Enjoy with rice and lime wedges.

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