Nothing beats the convenience of a one-pot meal. Lisa Holmen’s recipe for Australian Onions is worth the wait. But don’t fret if you don’t have a slow cooker or much time on your hands, as there’s a speedier version that only takes 20 minutes, and still in one pot.
Red onion coconut curry with slow-cooked chicken
Equipment
- 1 Slow cooker optional
Ingredients
- 1 tbsp olive oil
- 2 red onions peeled and cut into wedges
- 1/3 yellow curry paste
- 500 g chicken thighs diced
- 270 ml coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 100 g green beans chopped
Instructions
With slow cooker
- Heat the olive oil in a large pan on a medium – high heat.
- Add the onions and cook for 5 minutes until soft then add the garlic and chicken and cook until the chicken is seared on the outside.
- Place all the ingredients except for the green beans in the slow cooker and cook for 6 hours on low.
- Add the beans in the last 30 minutes of cooking time.
- Serve with rice and garnish with coriander, fresh chilli or lime if desired.
No slow cooker (20 mins cook time)
- Heat the olive oil in a large pan on a medium – high heat.
- Add the onions and cook for 5 minutes until soft then add the curry paste and cook for 1 minute until fragrant.
- Add the garlic and chicken and cook until the chicken is seared on the outside.
- Reduce the heat to low and add the coconut milk, fish sauce and brown sugar. Stir well to combine and simmer for a few minutes.
- Add the beans and cook until they are tender, approximately 4 – 5 minutes.
- Serve with rice and garnish with coriander, fresh chilli or lime if desired.
