Thai Chicken Red Curry
Serves 8
3 tablespoons vegetable oil
2kg chicken thigh cutlets, skin and fat removed
1 large onion, chopped into wedges
1 clove garlic, crushed
1 tablespoon grated fresh ginger
400g sweet potato, cut into 3cm pieces
125g fresh baby corn
250g cauliflower, cut into florets
2-3 tablespoons Thai red curry paste
2 cups chicken stock
1 red capsicum, sliced thickly
200g green beans, trimmed
1 x 270ml can coconut cream
4 kaffir lime leaves, shredded
2 tablespoon fish sauce
2 teaspoons palm sugar
Sea salt
Steamed jasmine rice to serve
Coriander to garnish
1. Heat 2 tablespoons of the oil in a frypan until hot; cook chicken in batches until browned, remove.
2. Heat remaining oil in frypan, add onions, garlic and ginger and cook until onion has softened. Add sweet potato, corn, cauliflower, red curry paste and chicken and cook until the vegetables and chicken are just coated in paste. Transfer to slow cooker.
3. Add stock to pan and cook, covered, on HIGH for 3 hours. Remove lid, stir through remaining ingredients and cook, covered, for a further 30 minutes or until beans and capsicum are tender.
4. Garnish with coriander sprigs and serve with steamed jasmine rice.