Slow Cooker Red Thai Chicken Noodle Curry

A simple midweek dinner or easy weekend meal - chuck everything in, get on with your day, and come back to dinner ready.

Serves 2

555 calories per serving

Carbs 57g, Protein 45g, Fat 14g

Ingredients

• 80g red Thai curry paste (about half a pot of Aldi red Thai curry paste)

• 75g sliced red pepper

• 220g raw chicken breast

• 100ml unsweetened coconut milk

• Splash of lime juice (bottled is fine)

• 5g lazy garlic

• Pinch of dried chilli flakes (optional)

• 300g fresh egg protein noodles (e.g. from Asda)

• 60g frozen peas

• 7g cornflour mixed with a tiny splash of water to make a slurry

Method

1. Add everything to the slow cooker except the noodles, peas, and cornflour slurry.

2. Cook on high for 1.5 hours.

3. Shred the chicken using two forks.

4. Stir in the noodles, peas, and cornflour slurry.

5. Cook for a further 15 minutes until thickened and the noodles are heated through.

6. Serve and enjoy.