Red onion coconut curry with slow-cooked chicken recipe

An easy curry that can be made in the slow-cooker or on the stove top,

Red onion coconut curry with slow-cooked chicken. Picture: Supplied

Red onion coconut curry with slow-cooked chicken. Picture: Supplied

Ingredients

1 tbsp olive oil

2 red onions, peeled and cut into wedges

1/3 good quality yellow curry paste

500g chicken thighs, diced

270ml coconut milk

1 tbsp fish sauce

1 tbsp brown sugar

100g green beans, chopped

steamed rice, chopped coriander, fresh chilli or lime to serve

Method

1. Heat the olive oil in a large pan on a medium-high heat.

2. Add the onions and cook for five minutes until soft then add the garlic and chicken and cook until the chicken is seared on the outside.

3. Place all the ingredients except for the green beans in the slow cooker and cook for six hours on low.

4. Add the beans in the last 30 minutes of cooking time.

5. Serve with rice and garnish with coriander, fresh chilli or lime if desired.

Serves 4.

Variation (no slow cooker)

Ingredients

1 tbsp olive oil

2 red onions, peeled and cut into wedges

1/3 good quality yellow curry paste

500g chicken thighs, diced

270ml coconut milk

1 tbsp fish sauce

1 tbsp brown sugar

100g green beans, chopped

steamed rice, chopped coriander, fresh chilli or lime to serve.

Method

1. Heat the olive oil in a large pan on a medium-high heat.

2. Add the onions and cook for five minutes until soft then add the curry paste and cook for one minute until fragrant.

3. Add the garlic and chicken and cook until the chicken is seared on the outside.

4. Reduce the heat to low and add the coconut milk, fish sauce and brown sugar. Stir well to combine and simmer for a few minutes.

5. Add the beans and cook until they are tender, approximately four to five minutes.

6. Serve with rice and garnish with coriander, fresh chilli or lime if desired.

  • Recipes created by Lisa Holmen for Australian Onions.
This story Red onion coconut curry with slow-cooked chicken first appeared on The Canberra Times.