It doesn't get easier than this slow cooker Thai red chicken curry! Simply place the ingredients in the slow cooker, cook on high for 4 hours and then stir through the aromatic herbs. A delicious midweek meal, made easy.
It's creamy, hearty and will be a lovely addition to your family meal repertoire - and it's so easy when using shop-bought curry paste.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
4 hrs
Total Time:
4 hrs 15 mins
Cal/Serv:
390
Ingredients
2Tbsp.
Thai red curry paste, we used Bart
400g
tin coconut milk
3
shallots, finely sliced
1Tbsp.
fish sauce
1Tbsp.
light brown soft sugar
1
red chilli, deseeded and finely chopped
2
cm piece fresh root ginger, peeled and grated
3
garlic cloves, crushed
2
kaffir lime leaves
4
skinless chicken breasts, cut into 2.5cm pieces
1/2
butternut squash, peeled, deseeded and cut into 2.5cm pieces
juice 1 lime, plus extra wedges to serve
small handful Thai basil or coriander, chopped
To serve
steamed jasmine rice
Directions
Step 1Put all the ingredients except lime juice and basil/coriander into a slow cooker and stir to combine.
Step 2Cover with the lid and cook on high for 4hr, until chicken is cooked through and the butternut squash is tender when pierced with a knife (see GH Tip).
Step 3Season to taste with salt, pepper and lime juice and stir through most of the basil/coriander. Serve with jasmine rice and the remaining basil scattered over the top.
GH TIPS:
Get ahead: Make to end of step 2 up to 3 days ahead, cool cover and chill. To serve, reheat thoroughly in a pan and complete recipe.
Freeze ahead: Make to end of step 2. Cool then transfer to a suitable container and freeze for up to 1 month. To serve, defrost overnight in fridge and complete recipe, reheating until piping hot in a pan.
If you prefer a thicker sauce, transfer the cooked curry to a large pan and stir in 11/2tbsp cornflour, mixed with a little water to make a smooth paste. Bring to the boil and simmer until thickened.
For our best ever slow cooker, tried and tested by the Good Housekeeping Institute, find our winning model in our round-up.
What to Read Next
Per serving:
Calories: 390
Protein: 31g
Total fat: 21g
Saturates: 16g
Carbs: 18g
Total sugars: 12g
Fibre: 4g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
