Chicken fillet in creamy red Thai curry sauce from the SlowCooker

Ingredients for 4 servings:

• 800 g chicken fillet(s) cut into approx. 2 cm pieces
• 3 carrots, cut into 3 mm slices
• 1 small can of pineapple, in pieces
• 1 tbsp curry paste, red
• ½ jar peanut butter
• 1 n. B. salt and pepper
• Soy sauce
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 50 minutes

very few ingredients and super simple, you can make it very quickly in a wok or very slowly in a slow cooker

First, prepare it in the slow cooker: Mix the Thai curry paste, peanut butter, and sugar, then thin the pineapple with a little juice. If that’s not enough, add a little more water. The consistency should be like ketchup, perhaps a little thinner. Place the carrots and pineapple in the bottom of the slow cooker, then the meat, and then the sauce you just made. Close the lid and cook on high for 4 hours or low for 6 hours. Then season with salt, pepper, and soy sauce, and serve with fragrant rice. Prepare it in a wok: Sauté the carrots, then brown the meat. Just before the end of the sautéing, season with pepper, salt, and soy sauce, and let it reduce. Sprinkle the sugar over the meat and stir through. Then add the remaining ingredients and thin with pineapple juice and, if desired, water until the consistency is right. Season again and let it simmer gently for about 30 minutes. Serve with fragrant rice.