Chicken Fillet in Creamy Red Thai Curry Sauce from SlowCooker

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 4 hrs 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 800 g chicken fillet (s) cut into approx. 2 cm pieces
  • 3 carrot (s), cut into mm slices
  • 1 small Can / s pineapple, in pieces
  • 1 tablespoon curry paste, red
  • 0.5 ½ glass peanut butter
  • 1 Salt and pepper
  • soy sauce
  • 1 tablespoon sugar
Chicken Fillet in Creamy Red Thai Curry Sauce from SlowCooker
Chicken Fillet in Creamy Red Thai Curry Sauce from SlowCooker

Instructions

  1. First the preparation in the slow cooker:
  2. Mix the Thai curry paste and peanut butter as well as the sugar and dilute the pineapple with a little juice, if that is not enough, take a little water. The consistency should be like ketchup, maybe a little thinner.
  3. Put the carrots and pineapple on the bottom of the SC, on top of the meat and on top of the sauce you have just made. Cover and cook for 4 hours on high or 6 hours on LOW. Then season with salt, pepper and soy sauce and serve with fragrant rice.
  4. Preparation in the wok:
  5. Sear the carrots, then fry the meat until brown, season with pepper, salt and soy sauce just before the end of the searing process and let it reduce. Sprinkle the sugar on top and stir. Then add the remaining ingredients and dilute with pineapple juice and possibly water until the consistency is okay. Season again to taste and let it steep gently for about 30 minutes. Serve with fragrant rice.

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