

Ingredients
- 1 onion, chopped
- 150g mangetout
- 1 red pepper, sliced
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 red chilli, chopped
- 3 tbsp Thai red curry paste
- 2 tsp cumin
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 400ml coconut milk
- 600g chicken thighs, skinless and boneless
Method
- Add all of the ingredients into the slow cooker, stir well to combine and season well.
- Cook for 4 hours on a high or 5-6 on a low.
- Garnish with fresh spring onions, coriander, fresh limes and serve with fluffy white rice. Enjoy!