Slow Cooker Thai Red Curry Bbc Good Food

best slow cooker recipes slow cooker thai red curry

It doesn't get easier than this slow cooker Thai red chicken curry! Simply place the ingredients in the slow cooker, cook on high for 4 hours and then stir through the aromatic herbs. A delicious midweek meal, made easy.

And if you're looking for more recipes for you slow cooker we also have a recipe for a slow cooker chicken curry.

Cal/Serv: 390

Makes: 4 servings

Prep Time: 0 hours 15 mins

Cook Time: 4 hours 0 mins

Total Time: 4 hours 15 mins

2 tbsp.

Thai red curry paste, we used Bart

400 g

tin coconut milk

shallots, finely sliced

1 tbsp.

fish sauce

1 tbsp.

light brown soft sugar

red chilli, deseeded and finely chopped

cm piece fresh root ginger, peeled and grated

garlic cloves, crushed

kaffir lime leaves

skinless chicken breasts, cut into 2.5cm pieces

1/2

butternut squash, peeled, deseeded and cut into 2.5cm pieces

Juice 1 lime, plus extra wedges to serve

Small handful Thai basil or coriander, chopped

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Put all the ingredients except lime juice and basil/coriander into a slow cooker and stir to combine.
Cover with the lid and cook on high for 4hr, until chicken is cooked through and the butternut squash is tender when pierced with a knife (see GH Tip).
Season to taste with salt, pepper and lime juice and stir through most of the basil/coriander. Serve with jasmine rice and the remaining basil scattered over the top.

Get ahead

Make to end of step 2 up to 3 days ahead, cool cover and chill. To serve, reheat thoroughly in a pan and complete recipe.

Freeze ahead

Make to end of step 2. Cool then transfer to a suitable container and freeze for up to 1 month. To serve, defrost overnight in fridge and complete recipe, reheating until piping hot in a pan.

GH Tip

If you prefer a thicker sauce, transfer the cooked curry to a large pan and stir in 11/2tbsp cornflour, mixed with a little water to make a smooth paste. Bring to the boil and simmer until thickened.

Per serving:

Calories: 390
Protein: 31g
Total fat: 21g
Saturates: 16g
Carbs: 18g
Total sugars: 12g
Fibre: 4g

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