Ingredients

• 1 medium onion, finely chopped
• 2 tbsp red curry paste
• 1 tbsp soft brown sugar
• 2 lbs boneless chicken thighs or boneless pork loin chopped into 2 inch pieces
• 4 large potatoes, peeled
• 1 3/4 cups chicken broth
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 can coconut milk, light
• 1/4 cup chopped peanuts
• cilantro and a lime wedge to garnish

In a skilled gently cook the onion and red curry paste for 2 minutes until fragrant.

Stir in the sugar, chicken pieces, potatoes, broth, fish sauce and lime juice. Transfer to your slow cooker. Cover and cook on LOW for 7-8 hours. 15 minutes before serving, pour in the coconut milk, stir and allow to warm through before spooning into bowls.

This curry can be eaten as it is, or spooned over rice. Garnish with the peanuts and cilantro and a squeeze of lime juice.