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Red onion coconut curry with slow-cooked chicken
Lisa Holmen
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
6
hours
hrs
30
minutes
mins
Course
Main Course
Cuisine
Thai
Servings
4
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.
Keyword
Chicken, curry, slow cooked