Recipe Cuisine: Thai
Theme: Soul Spicy
Thai Red Chicken Curry – Slow Cooker
By: Yvette
Ingredients
- 800g chicken thigh fillets (skinless)
- 1 x Jar Valcom Red Curry Paste
- 3 x cups Pumpkin, chopped roughly
- 1 x 400ml can of coconut milk
- Choice of green vegetables, washed & cut (wombok cabbage, bok choy, green beans, broccoli)
- 4 Kaffir Lime Leaves, torn/crushed (or use 2 x tablespoons of Valcom Kaffir Lime Leaves)
- Steamed Rice - 1 cup per person | TIP: For Low Carb Option - replace with cauliflower rice or zucchini noodles.
- Bunch of Coriander, washed and roughly chopped
- 4 x Fresh Limes, sliced into quarters
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- Combine the Curry Paste, Coconut Milk and 3 x kaffir leaves in a slow cooker.
- Add the chicken thigh fillets and pumpkin making sure they are covered in sauce.
- Cover and cook on LOW for 6 hrs.
- Prepare Rice as per packet. Time Saver Tip: Use pre cooked rice and reheat in microwave.
- Flavour Tip: When preparing rice add a Kaffir Lime leaf to infuse flavour.
- Just before serving prepare choice of green vegetables. Steam 2 minutes to maintain fresh taste & crunch.
- Serve in bowl with rice (or rice alternative) steamed greens and Thai Red Chicken curry into bowl. Garnish with generous squeeze of lime juice, coriander and sliced chilli (optional).
