Thai Red Curry from the Slow Cooker

Ingredients

• 350 g Chicken thigh (Cut into cubes; the source gives an amount of 350–400 g.)
• 2 Onion (Finely chopped.)
• 1 teentje Garlic (Pressed.)
• 1 Zucchini (Cut into cubes.)
• 1 Red bell pepper (Cut into large pieces.)
• 1 Yellow bell pepper (Cut into large pieces.)
• 1 Sweet potato (Cut into cubes.)
• 1 zakje Red curry paste
• 200 ml Coconut milk (Or 50 g creamed coconut; an alternative to the coconut milk.)
• Flour (A little; for coating the chicken.)
• Fresh cilantro (For garnish.)
• White rice, bami, or noodles (To serve, as desired; no quantity specified.)
• All-purpose thickener (Optional, only if the curry is too thin; the source also mentions a cornstarch slurry as an alternative.)

Steps

1. 1

   Place the red bell pepper, yellow bell pepper, onion, garlic, sweet potato, and zucchini in the slow cooker.

2. 2

   Coat the chicken pieces in a little flour and place them on top of the vegetables in the slow cooker.

3. 3

   Distribute the red curry paste over the chicken and vegetables.

4. 4

   Pour the coconut milk over everything. Alternatively, use 50 g creamed coconut, distributed over the dish.

5. 5

   Cook the curry on the low setting for 4 to 4.5 hours.

6. 6

   If the curry is too thin after cooking, thicken it with some all-purpose thickener or a cornstarch slurry.

7. 7

   Garnish with fresh cilantro and serve with white rice, bami, or noodles, as desired.

Notes

Curry paste is available from various brands at Asian grocery stores and supermarkets. The source does not specify quantities for the flour, cilantro, any thickener, or the chosen accompaniment. The alternative amount of 50 g creamed coconut is to be used instead of 200 ml coconut milk.

Nutrition per serving

• slow cooker
• curry
• main course
• chicken
• gluten-free without flour/thickener
• dairy-free
• Asian