Red Thai Curry
3-4 chicken breasts
3 tbsp red curry paste
1 stalk lemongrass
4 shallots
1 red bell pepper
120 g bamboo shoots
50 g mini corn
50 g mangetout
600 ml coconut milk
½ tbsp sugar
1 tbsp soy sauce
1 lime, juice
½ tsp salt
½ tsp pepper
2 tbsp cornstarch
Chop the shallots and bell pepper into small pieces. Slice the mini corn into rounds and cut the mangetout into thirds.
Start by placing the shallots at the bottom of the slow cooker and place the chicken breasts on top.
Crush the lemongrass stalk with the side of a knife and add it to the pot along with the curry paste, bell pepper, bamboo shoots, baby corn and mangetout.
Sprinkle the cornstarch over the vegetables and pour the coconut milk over everything, along with the sugar, soy sauce, and lime juice. Season with salt and pepper.
Set the slow cooker to 7 hours on low or 4 hours on high.
At the end, remove the chicken breasts from the pot and cut them into pieces. Return the chicken to the pot.
Serve with jasmine rice.