Thai red curry
This is a recipe perfect for your slow cooker. Delicious and unbelievably low-fat considering how creamy it is!
Serves 4
Ingredients: 1 tbsp extra virgin olive oil8 shallots, peeled and chopped2 cloves of garlic, crushed3 skinless chicken breast portions, cut into 2 cm chunks2 lemon grass stalks2 cm fresh ginger, peeled and grated400 ml reduced-fat coconut milk150 ml low-salt chicken stock5 tsp Thai red curry paste3 tsp soy sauce2 tsp coriander, chopped
Method:
Start by switching your slow cooker on to get it heated up. If you don't have a slow cooker, this dish will cook nicely in a casserole dish with a lid in the oven, pre-heated to 180°C and cooked for around an hour.
Using a wok or non-stick frying pan, heat the olive oil and add the chopped shallots, garlic and chicken cubes. Cook for 3-4 minutes then transfer to the slow cooker.
See the note below on how to prepare your lemongrass, then add this to the slow cooker along with the grated ginger, coconut milk, chicken stock and Thai red curry paste. Stir in the soy sauce and chopped coriander.
Put the lid on and cook for 8 hours or as per your slow cooker instructions
Remove the lemon grass stalks and garnish with coriander before serving
*Serve with brown rice
To use fresh lemongrass in your cooking, always cut off the lower bulb and remove the tough, outer leaves. The main stalk is the yellow section and the top green stem is also suitable for adding to soups and curries. Wash and trim the lemon grass and bruise it by giving it a bash up and down the stems, to allow the flavour to come out during cooking.