Ingredients
– 500g chicken breast, sliced
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 tablespoon ginger, grated
– 400ml coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 red bell pepper, sliced
– Fresh coriander, for garnish
Method
1. Heat the vegetable oil in a slow cooker or frying pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft.
3. Stir in the sliced chicken and cook until browned on all sides.
4. Pour in the coconut milk, red curry paste, and fish sauce. Mix well.
5. Add the red bell pepper, cover, and cook on low for 6-8 hours. Garnish with fresh coriander before serving.
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