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Slow Cooker Red Thai Coconut Chicken Noodles

Recipe

A delicious slow cooker dish perfect for a mid week family meal.

Serves: 4 | Prep time: 5 mins | Cooking time: 360 mins

Thai | Main | Cardiff Mum

Ingredients

  • 300g of Chicken Breasts or Thighs
  • 3 Spring Onions, Chopped
  • 1 tbsp of Squeeze Garlic or 4 Cloves, Chopped
  • 1 Red Thai Curry Kit (Includes Paste, Coconut Milk and Spices)
  • Sesame Seeds (Optional)
  • 125g of Medium Egg Noodles
  • 1 tsp of Fresh or Ground Ginger
  • 200ml of Chicken Stock

Method

  1. In a slow cooker, add the chicken breasts or thigh fillets, either will work.
  2. Add all of the ingredients from the curry kit, the stock and all of the fresh or ground ginger and garlic. Cook on high for 4 hours or low for 7.
  3. Towards the end, cook the noodles in salted water. Remove the bones if using bone in thighs and add the cooked noodles to the sauce. Serve in large bowls with fresh spring onion and sesame seeds if you have them!

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