Slow Cooker night
This time, Thai red chicken stew from my Best Thai Recipes Collection. I don’t have to add that it not only looks great, the flavors are amazing but it’s super easy!
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Serving Size4
- Energy425 cal
- 4 chicken fillets
- 1 onion 20 cl
- coconut milk 50 g
- red curry paste 1/2 bunch of coriander
- 6 tbsp olive oil
- 1 sprig of thyme
- The juice of a lemon
- Salt pepper
Preparing the spices
Cut the chicken fillets into small pieces.
In a bowl put the chicken, lemon juice, thyme, salt and pepper.
Marinate for 2 hours at room temperature.
Chop the onion, then mix it with the marinade.
Fry the whole in a hot pan for 5 minutes.
Add the red curry paste, mix and add the coconut milk.
Cook for 10 minutes.
Before serving, chop the coriander and add it to the preparation.
Serve with rice.
You don’t have to make your own paste – there are plenty of good ready made pastes available which will save on time and shopping.