Slow Cooker Thai Red Curry with Egg Noodles
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Slow Cooker Thai Red Curry With Egg Noodles
This slow cooker Thai red curry with egg noodles is a great midweek meal. We love the fact that you can let the curry simmer all day in the slow cooker and then serve it with rice or egg noodles. Yum!
Ingredients
- Chicken breasts - 3 sliced
- Coconut milk - 1 tin
- Red curry paste - 2 tablespoons
- Brown sugar - 2 tablespoons
- Fish sauce - 2 teaspoons
- Chicken stock - 1 cup
- Onion - 1 sliced
- Egg noodles - 1 packet
- Lemon or lime to squeeze over optional - 1/4
Instructions
- Place the coconut milk, curry paste, fish sauce, chicken stock, sugar and onion into the slow cooker and give it a stir.
- Pop the chicken pieces in and pop on low for 6 - 7 hours or high for 3 1/2 hours.
- 20 minutes before serving add the egg noodle to the slow cooker to soften up and heat through.
- Transfer to a bowl add a squeeze of lemon or lime juice if you like and enjoy!
- We normally make double and will eat one batch with rice and one with egg noodles.
Do you have a recipe you would like to share with us? We would love to hear from you!
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