Slow Cooker Thai Red Curry Recipe

Yields: 4 servings Prep Time: 15 mins Process Time: 4 mins Total Time: 19 mins Calories per Serving: 390 Thai red curry paste, we used Bart tin coconut milk shallots, finely sliced fish sauce light brown soft sugar red chilli, deseeded and finely chopped cm piece fresh root ginger, peeled and grated garlic cloves, crushed kaffir lime leaves skinless chicken breasts, cut into 2.5cm pieces butternut squash, peeled, deseeded and cut into 2.5cm pieces Juice 1 lime, plus extra wedges to serve Small handful Thai basil or coriander, chopped Steamed jasmine rice Get ahead Make to end of step 2 up to 3 days ahead, cool cover and chill. GH Tip If you prefer a thicker sauce, transfer the cooked curry to a large pan and stir in 11/2tbsp cornflour, mixed with a little water to make a smooth paste.