Nothing beats the convenience of a one-pot meal. Lisa Holmen’s recipe for Australian Onions is worth the wait. But don’t fret if you don’t have a slow cooker or much time on your hands, as there’s a speedier version that only takes 20 minutes, and still in one pot.
Red onion coconut curry with slow-cooked chicken
- Slow cooker
- 1 tbsp olive oil
- 2 red onions (peeled and cut into wedges)
- 1/3 yellow curry paste
- 500 g chicken thighs (diced)
- 270 ml coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 100 g green beans (chopped)
With slow cooker
- Heat the olive oil in a large pan on a medium – high heat.
Add the onions and cook for 5 minutes until soft then add the garlic and chicken and cook until the chicken is seared on the outside.
Place all the ingredients except for the green beans in the slow cooker and cook for 6 hours on low.
- Add the beans in the last 30 minutes of cooking time.
- Serve with rice and garnish with coriander, fresh chilli or lime if desired.
No slow cooker (20 mins cook time)
- Heat the olive oil in a large pan on a medium – high heat.
- Add the onions and cook for 5 minutes until soft then add the curry paste and cook for 1 minute until fragrant.
- Add the garlic and chicken and cook until the chicken is seared on the outside.
Reduce the heat to low and add the coconut milk, fish sauce and brown sugar. Stir well to combine and simmer for a few minutes.
- Add the beans and cook until they are tender, approximately 4 – 5 minutes.
- Serve with rice and garnish with coriander, fresh chilli or lime if desired.
