Thai Chicken Red Curry

• 1 ONION
• 20 ml (1 TBSP) PEANUT OIL
• 1 RED PEPPER
• 600 g CHICKEN BREAST FILLETS OR THIGH FILLETS
• 175 ml COCONUT MILK
• 4 TBSP THAI RED CURRY PASTE
• FRESH CORIANDER LEAVES AND RICE, TO SERVE
• PINCH OF SALT

Peel and thinly slice the onion. Place the onion and oil in the bowl fitted with the mixer and launch the P1 slow cook program at 130°C for 5 mins.

Remove seeds from the pepper and thinly slice. Thinly slice the chicken. Add the pepper, chicken, coconut milk and curry paste, and stir to combine. Launch the P3 slow cook program at 95°C for 20 mins. Top with coriander leaves and serve with rice.

NOTE Adjust the amount of curry paste to taste as some brands are hotter than others.