EasyDinnerLunch
Golden Dal
15 min prep·60 min cook
2 servings
View Recipe
Creamy, fragrant, and packed with flavour - this one tastes like a takeaway but fits perfectly into real life, sustainable eating.
Add the chicken, peppers, onion, garlic and ginger to the slow cooker.
In a jug, mix the red Thai curry paste with the coconut milk, chicken stock, soy sauce, fish sauce (if using), honey and lime juice.
Pour over the chicken and vegetables. Stir well so everything is coated.
Cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and the sauce is fragrant.
Remove the lid, stir in the green beans.
To thicken, mix the cornflour with double parts cold water and stir it in 20-30 minutes before the end, leaving the lid slightly ajar and the slow cooker on the HIGH setting.
Finish with fresh coriander and optional pinch of chilli flakes (if you like extra heat) and extra lime to serve.
Serve with jasmine rice & Thai prawn crackers if you like.
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