Slow cooker red thai curry

Method

1. 1

   Add the chicken, peppers, onion, chilli (if using), garlic purée, curry paste, coconut milk and some salt, pepper and chilli flakes to taste to the slow cooker and mix

2. 2

   Cook on high for 2 hours

3. 3

   Add in the sugar snap peas and baby corn and mix again

4. 4

   Cook on high for another 10 minutes or so - just until the veg and noodles are cooked

5. 5

   I served with some extra chilli on top but this is optional!