Thai chicken pot
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Time to make:
7 hrs 20 mins (Hands-on time: 20 mins, Cooking time: 7 hrs)
$4.40 per serve
(at time of publication)
Full ingredients list:
1 red onion, sliced
500g lean skinless chicken breast, cut in chunks
2 tablespoons lemongrass paste (we used Gourmet Garden)
1 medium-sized kumara (about 200g), peeled, cut in chunks
4 tomatoes, chopped
1 green or red capsicum, sliced
400g can chickpeas, drained, rinsed
3 cups sliced mushrooms
165ml can light coconut milk
1 1/2 cups salt-reduced liquid chicken stock
1–2 kaffir lime leaves, sliced (optional, see tip)
2 tablespoons cornflour
300g rice noodles
Nutritional information (per serve)
Instructions and steps:
Step 1Turn slow cooker on to low. Heat a non-stick pan with oil spray and cook onion until softened. Add chicken with a little extra oil spray and cook until evenly browned. Add lemongrass paste to pan and toss to coat chicken.
Step 2Add chicken to slow cooker with all the remaining ingredients except cornflour and noodles. Add 1 1/2 cups water. Cook on low for 6 hours.
Step 3Mix a little of the liquid with cornflour to form a paste then stir paste into slow cooker mixture. Stir until sauce thickens slightly. Season to taste.
Step 4Cook noodles in boiling water then serve with chicken on top. Garnish with fresh coriander if preferred.
Make it gluten free: Check lemongrass paste, stock and cornflour are gluten free.
Kaffir lime leaves (sold in the fresh herb aisle) give this dish a real Thai zing.
About this recipe
First published: June 2012