By Kat
Thai Red Chicken Curry - SC
3 steps
Prep:5minCook:4h
Slow cooker Thai Red Chicken Curry (480 cals including rice noodles)
This curry would cost you nearly £15 pp in Wagamama and here it’s made beyond simple in the slow cooker for a fraction of the price, loaded with flavour!
Updated at: Mon, 22 Jan 2024 14:19:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories589.9 kcal (29%)
Total Fat36.6 g (52%)
Carbs24.6 g (9%)
Sugars3.1 g (3%)
Protein42 g (84%)
Sodium859.5 mg (43%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3chicken breasts
1onion
sugarsnap peas
2 heaped tbspred curry paste
Add more to making it extra red
1 Tbspsriracha
chilli
if you want this hot
1can of coconut milk
1 Tbspgarlic
1 Tbspginger
1 Tbspdark soy sauce
200gnoodles
cooked
1 Tbspcornflour
to thicken, optional
0.5juice of lime
1 Tbspcornflour
to thicken, optional
fresh coriander
to garnish
Instructions
Step 1
Throw everything into the slow cooker except the veg, noodles & garnish . Cook on high for 3-4 hours or 6-7 on low.
Step 2
Throw in veg for the last 20 min, add cornflour mixed with a tbsp of water to thicken only if required
Step 3
Pair with rice noodles and enjoy
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