Slow Cooker Red Chicken Curry Recipe

This successful and fragrant curry will become your winter favourite and its a supreme recipe to make ahead and freeze. Leave the chicken and the sweet potatoes cut occurring in large chunks so they dont overcook.

The ingredient of Slow Cooker Red Chicken Curry Recipe

• 1 tbsp olive oil
• 6 about 800g chicken thigh fillets halved
• 250ml 1 cup coconut milk
• 250ml 1 cup massel salt condensed abbreviated chicken style liquid accretion
• 75g 1 4 cup red curry epoxy resin
• 1 tbsp fish sauce
• 2 open kaffir lime leaves torn
• 300g sweet potatoes unpeeled scratchily chopped
• 150g sugar snap peas halved lengthways
• 1 2 cup spacious thai basil leaves
• 1 2 cup roomy coriander sprigs
• steamed jasmine rice to support
• lime wedges to minister to

The Instruction of slow cooker red chicken curry recipe

• heat the oil in a large frying pan on top of higher than high heat grow the chicken and cook for 2 3 minutes each side or until browned
• meanwhile enlarge the coconut milk chicken stock curry paste fish sauce kaffir lime leaves and sweet potato in a 4 5l slow cooker add the chicken and cook re low for 4 hours
• go to the sugar snap peas cook for a other 10 minutes or until tender
• scatter basil and coriander on top of higher than the curry support taking into consideration rice and lime wedges

Nutritions of Slow Cooker Red Chicken Curry Recipe

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