Slow cooker Thai chicken and sweet potato curry

Simmering this chicken dish for several hours gives really tender meat. You could use carrot or swede in place of sweet potato, but you may have to cook for a little longer. Or make it veggie with a mix of root veg instead of chicken.

Ingredients

Serves: 6

Ready in: 4-5hrs

• 4 tbsp Thai green curry paste
  2 tbsp soy sauce
• 400ml tin coconut milk
• 200ml veg stock
  1 tbsp fish sauce (optional)
• 600g pack Co-op chicken breast fillets, chopped into chunks
• 2 sweet potatoes, chopped into chunks
• 2-3cm piece root ginger, sliced
• 1½ tbsp cornflour
• 150g sugar snap peas or mange tout, halved
• Small handful coriander, leaves picked and chopped, plus extra leaves to serve (optional)
• Cooked rice or noodles, to serve
• Lime wedges, to serve

Method

1. Heat the Thai curry paste in a frying pan over a low heat for 1 min, then add the soy sauce, coconut milk, veg stock and fish sauce (if using), and cook for a few mins until fragrant.
2. Put the chicken and sweet potato into the slow cooker, then pour in the curried coconut sauce. Add the ginger slices, and stir to combine.
3. Stir the cornflour with a splash of water to make a smooth paste. Spoon some of the coconut sauce into the cornflour mixture, stir until smooth, then pour back into the slow cooker and stir well.
4. Cover with the lid, then set the cooker to low and cook for 4-5 hrs. Around 5 mins before serving, stir in the sugar snap peas or mange tout.
5. Stir through the coriander (if using), then serve in bowls topped with extra coriander leaves, with cooked rice or noodles on the side, and lime wedges for squeezing over.