Scrumptious Slow Cooker Red Thai Chicken Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier with fresh ingredients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more affordable.

Finely chop a white onion.

Heat 1 teaspoon of coconut oil in a frying pan on medium to high heat.

Add the chopped onions and fry for a few minutes until they start to turn golden brown.

Add 30 grams of garlic ginger paste to the onions and fry for a further 30 to 60 seconds.

Tip the cooked onions and garlic ginger paste into the slow cooker.

Add 1 kilogram of chopped chicken breast to the slow cooker.

Add 1 tablespoon of lime juice, 2 tablespoons of fish sauce, 30 grams of corn flour, and 2 tablespoons of Red Thai curry paste to the slow cooker.

Pour in a full can of full-fat coconut milk into the slow cooker.

Cook on low for about 4 to 5 hours.

Plate up the curry and give a squeeze of lime on top.

Garnish with some red chilies and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens