Thai Red Curry Chicken

Thai Red Curry Chicken
A spicy light curry with coconut, lime and fish sauce brings a tangy flavour to this Thai chicken dish.

1 tbsp sesame oil or vegetable oil

825g chicken thighs, skins removed

1 tsp salt

1 onions, finely chopped

4 garlic cloves, finely chopped

150 chicken stock

1 tbsp dark brown sugar

3 tbsp red curry paste

2 tbsp fish sauce

2 tbsp fresh lime juice

400ml light coconut milk

900g spinach leaves

Cooked jasmine rice, to serve

Handful, fresh basil leaves

Heat a large non-stick skillet over medium-high heat.

Add the oil and brown the chicken on both sides then transfer to the slow cooker.

Add the salt evenly over the chicken.

Return the pan to medium-high heat.

Add the onion and garlic and cook for 5 minutes or until soft.

Spoon the onion mixture over the chicken.

Combine the chicken stock and next 6 ingredients into the slow cooker.

Cover and cook on low for 6 hours.

Stir in spinach. Cover and cook on for 15 minutes or just until the spinach wilts.

The chicken will fall off the bones, these can be discarded.

Serve the chicken mixture over rice with a sprinkle of basil leaves.