Ingredients
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- 1 tsp. coconut oil
- 1 onion, thinly sliced
- 15 g ginger, chopped
- 15 g garlic, chopped
- 1 kg chicken breast, cubed
- 2 tbsp. Thai red curry paste
- 400 ml coconut milk (not light)
- 30 g corn flour
- 2 tbsp. fish sauce or soy sauce
- 1 tbsp. lime juice
- 1/2 tsp salt
Instructions
Heat the coconut oil on medium heat and fry the onion until it’s softened. Add the ginger and garlic and fry for a further 30 seconds before tipping it into the slow cooker.
Add all of the other ingredients. Pop the lid on and cook on low for 4-5 hours.
Serve
- Prep Time: 15 mins
- Cook Time: 5 hours
- Category: Poultry
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1
- Calories: 471
- Fat: 19g
- Carbohydrates: 13g
- Protein: 62g