Slow Cooker Thai Red Curry
Slow Cooker Thai Red Curry. How to cook a slow cooker Thai curry fakeaway for dinner tonight. Loaded with hidden veggies and a healthy frugal take on a classic slow cooker red curry.
Slow Cooker Red Thai Curry Ingredients:
Dump your leftover curry soup, or curry sauce into the slow cooker. Add in seasonings and stir. Add coconut milk and stir again.
Layer the top of your thai curry sauce with chicken breasts.
Season chicken breasts with salt and pepper. Cook for 3 hours on high or 5 hours on low.
When the slow cooker beeps you can either eat as is or remove the chicken, shred, and load back in and stir.
Leftovers. Note that I am making this slow cooker thai curry from leftovers. If you are not, then load the slow cooker with diced cauliflower, butternut squash and carrots. Then season like we have done above and cook on high for 3 hours. Blend and then carry on from step #2. Or you can follow our slow cooker chicken tikka masala and then switch the seasonings. Or alternatively swap our leftovers for a jar of your favourite red thai curry sauce.
More. If you have more leftovers, then once you have eaten the chicken and have spare sauce, load the slow cooker back up with prawns and have prawn curry the next day.
Thanks for reading slow cooker thai red curry on Recipe This. We have many more Ninja Foodi recipes for you to check out next. Though if you would like more chicken, I recommend you try our Ninja Foodi Chicken Wings.
Calories: 592kcal | Carbohydrates: 4g | Protein: 74g | Fat: 30g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 408mg | Potassium: 1507mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 5mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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