This Slow Cooker Thai Chicken Curry is one of the easiest slow cooker recipes to make, as you just throw everything in the slow cooker and let it cook away.
Put 4 Chicken thighs, 1 Onion and 1 Red bell pepper into the slow cooker.
Add 2 tablespoon Thai curry paste and 400 ml Coconut milk and gently mix.
Cook on low for 8 hours or high for 4 hours.
Serve on top of a rice. Squeeze over the juice of 1 Lime and sprinkle over 25 g Fresh coriander (cilantro).
Notes
You can make a vegetarian version of this by swapping the chicken for chunky vegetables and cooking it on high for 2 hours.
Make a leaner version of this by using chunks of chicken breast rather than the chicken thighs.
If you don't want to serve this with rice, add some chunks of butternut squash in with the rest of the ingredients to make the curry itself more filling.
Give this curry a veggie boost by adding some chopped kale or spinach about 30 minutes before the curry is finished.
If you like your curry really spicy, then sprinkle some chilli flakes over before serving.