Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, chopped
  • 1 cup (150g) carrots, sliced
  • 1 cup (150g) frozen peas
  • 1 can (13.5 oz/400ml) coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • Salt and pepper, to taste
  • 2 cups (300g) cooked jasmine rice, for serving

Instructions:

  1. Dice the onion, mince the garlic, grate the ginger, and chop the bell pepper and carrots.
  2. Add chicken pieces, onion, garlic, ginger, bell pepper, carrots, and peas to the slow cooker.
  3. In a separate bowl, whisk together coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, turmeric, salt, and pepper until smooth.
  4. Pour the sauce mixture over the chicken and vegetables in the slow cooker.
  5. Stir to combine, cover, and cook on low for 6 hours (or high for 3 hours).
  6. Ensure chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
  7. Serve hot over jasmine rice and enjoy your Hello Kitty-inspired meal!