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Prep
5m
Cook
3h
Total
3h 5m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pop the diced chicken into the slow cooker alongside the garlic and ginger puree, coconut milk, soy sauce, red thai curry paste, and the veg. Mix well then cook on high for 2 hours or low for 4 hours.
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For
4
M
I
500
g
Chicken breast
400
ml
Light coconut milk
1
tbsp
Ginger puree
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Per Serving
Calories
430kcal
Fat
9g
Saturates
3g
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Kelly H
a month ago
I can’t get straight to wok noodles here - I asked ChatGPT what the equivalent in dry noodles would be, and it said approx 250g - just wanted to ask if that sounded about right, and would the nutritional values still remain around the same? Thank you 🙂
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Fraz
a month ago
For this recipe dry would be fine . Noodles depending on brand can differ as well as the values so i’d double check against wha you decide to go for and adapt accordingly
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V
Violet M
a month ago
Amazing, lovely taste, will defo make again
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R
Ruth P
a month ago
Had to use green thai curry paste as Tesco had run out. Still tasty though!
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Fraz
a month ago
Sometimes needs must , looks great Ruth
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Gillian B
2 months ago
Really tasty! I had 50g rice instead of noodles. How much would that change the nutrtion values?
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Fraz
2 months ago
You’d need to refer to the brand of noodles and rice to work that out Gillian
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C
Caroline O
2 months ago
No mention of the cornflour in recipe. How much?
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Fraz
2 months ago
It is in the recipe Caroline , 1 tbsp .
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C
Caroline O
2 months ago
Thanks I was looking in the method tab. Made it last night. Delicious! 🤩
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Prep
5m
Cook
3h
Total
3h 5m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Pop the diced chicken into the slow cooker alongside the garlic and ginger puree, coconut milk, soy sauce, red thai curry paste, and the veg. Mix well then cook on high for 2 hours or low for 4 hours.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
500
g
Chicken breast
400
ml
Light coconut milk
1
tbsp
Ginger puree
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
430kcal
Fat
9g
Saturates
3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Kelly H
a month ago
I can’t get straight to wok noodles here - I asked ChatGPT what the equivalent in dry noodles would be, and it said approx 250g - just wanted to ask if that sounded about right, and would the nutritional values still remain around the same? Thank you 🙂
Like
Reply
Cancel
Fraz
a month ago
For this recipe dry would be fine . Noodles depending on brand can differ as well as the values so i’d double check against wha you decide to go for and adapt accordingly
Like
Reply
Cancel
V
Violet M
a month ago
Amazing, lovely taste, will defo make again
Like
Reply
Cancel
R
Ruth P
a month ago
Had to use green thai curry paste as Tesco had run out. Still tasty though!
Like
Reply
Cancel
Fraz
a month ago
Sometimes needs must , looks great Ruth
Like
Reply
Cancel
Gillian B
2 months ago
Really tasty! I had 50g rice instead of noodles. How much would that change the nutrtion values?
Like
Reply
Cancel
Fraz
2 months ago
You’d need to refer to the brand of noodles and rice to work that out Gillian
Like
Reply
Cancel
C
Caroline O
2 months ago
No mention of the cornflour in recipe. How much?
Like
Reply
Cancel
Fraz
2 months ago
It is in the recipe Caroline , 1 tbsp .
Like
Reply
Cancel
C
Caroline O
2 months ago
Thanks I was looking in the method tab. Made it last night. Delicious! 🤩
Like
Reply
Cancel
