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Slow Cooker Thai Curry

This is one of my favourite recipes, as it’s so simple and fits in with my busy schedule as I use the slow cooker. The slow cooker is such a life saver if you are out of the house at work or with after school activities, as you just throw the ingredients in and …slow cook it!

Depending on your day you can cook this on low or high settings. I tend to put it in at lunch time and cook on high for 4hours.¬†(If you don’t have a slow cooker you can do in a crock pot in the oven)

Ingredients (Serves 2)
2 Diced Chicken Breast or Prawns (5-6 per person)
1 x Diced¬†chilli’s (you may add more if you wish)
1/2 chopped onion
1 Garlic clove crushed (you may add more if you wish)
1 Teaspoon of red Thai paste
1 x Teaspoon of Almond Butter (you can use Peanut Butter)
1 x Tablespoon of Coconut Oil (I use LucyBee)
1/2 cup coconut milk and 1/2cup of water
<1-2 Diced Peppers>
<1 Lime>
<Chopped Coriander>
<Quinoa or Rice>

Cooking Instructions

  1. Take 5 minutes to brown off the chicken and add to the slow cooker
  2. Add all other ingredients except those marked <> and stir
  3. Turn the slow cooker on for 4 hours on high or you can cook for longer on lower heat

Arriving Home and Serve
About 10 minutes before serving I add:
Diced peppers
Squeeze out a lime
Chopped Coriander

And boil up enough Quinoa per person. I tend to boil up around a small cup each. Alternatively, if you don’t have time or like cooking Quinoa then Merchant Gourmet produce a great range of rip open packets that take 1 minute to prepare.

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