- 3 chicken breasts
- 1 x onion 🧅
- Sugarsnap peas
- 2-3 heaped tbsp red curry paste 🌶️ Add more to making it extra red
- 1 tbsp sriracha 🌶️
- Extra chilli if you want this hot
- 1 can of coconut milk
- 1 tbsp lazy garlic
- 1 tbsp lazy ginger
- 1 tbsp dark soy sauce
- Juice of half a lime
- 200g cooked noodles
- 1 tbsp cornflour to thicken (optional)
- Garnish - fresh coriander, chilli, lime
- 1 x onion 🧅
- Sugarsnap peas
- 2-3 heaped tbsp red curry paste 🌶️ Add more to making it extra red
- 1 tbsp sriracha 🌶️
- Extra chilli if you want this hot
- 1 can of coconut milk
- 1 tbsp lazy garlic
- 1 tbsp lazy ginger
- 1 tbsp dark soy sauce
- Juice of half a lime
- 200g cooked noodles
- 1 tbsp cornflour to thicken (optional)
- Garnish - fresh coriander, chilli, lime
Method
1. Throw everything into the slowcooker except the veg, noodles & garnish, cook on high for 3-4 hours or 6-7 on low.
2. Throw in veg for the last 20 min, add cornflour mixed with a tbsp of water to thicken only if required
3. Pair with rice noodles and enjoy