There’s nothing better than throwing veggies, meat and a bunch of spices in a slow cooker and spending the next five or six hours enjoying that warm aroma of spices simmering and bubbling away. We don’t save curries for the warmer months in our household – Peter and I will both happily cook them all year ’round!
After visiting a local Thai place called Tom Phat last year, I couldn’t stop thinking about yellow curries. The curry we had was rich, creamy, colourful and full of great textures. Served with bread and rice, we were undeniably stuffed by the time we finished it. I saw a recipe for a cashew curry on Pinterest a few months ago, and it looked like a great meal – not too dissimilar to that yellow curry we’d been dreaming about. I put my own spin on it, added some ingredients (and left some out), and the result has to be my new favourite home-cooked meal. So I thought I would share it!
We make this in a slow cooker, but you could easily do it over a low simmer on a stove top!
3 Chicken breasts (I sometimes substitute 5-6 thighs)
2 Medium sized red potatoes
1 Small white onion
1 Red capsicum
2 cups Boiling water
1 Chicken stock cube
1/2 tsp Cayenne pepper
3 tbsp Curry powder
1 tbsp Red curry paste (optional – this will make it spicier)
1 tsp Salt
1 tsp Cumin
2 tbsp Cornflour mixed with 2 tbsp water (optional for thickening)
2 cups Coconut milk (or one tin does the trick)
Cashews to sprinkle
Coriander to serve
Chop your potatoes, capsicum, onion and chicken in chunks and place in the slow cooker. Meanwhile, boil your kettle and measure 2 cups of water. Stir in your stock cube, along with the cayenne pepper, curry powder, red curry paste, cumin and salt. Mix, then pour this over the ingredients in the slow cooker. Cook on low setting for up to five hours, or until 40 minutes before serving.
40 minutes before serving, your curry will be fragrant and watery in consistency. If you would like to thicken your mixture, mix together 2 tbsp of cornflour with 2 tbsp of water and then add it to your slow cooker. Cook on high for 30 minutes.
10 minutes before serving, add your coconut milk (or coconut cream if you want a more creamy consistency).
Serve with brown rice or flat bread and sprinkle with cashews and coriander.