Companion Thai Chicken Red Curry

• 1 small onion
• 1 1/2 Tbsp peanut or vegetable oil
• 1 medium red bell pepper
• 1 1/3 lbs chicken breasts
• 3/4 cup coconut cream
• 2-4 Tbsp thai red curry paste
• 1 Tbsp finely chopped ginger
• 2 tsp soy sauce
• 2 tsp rice wine vinegar
• salt, to taste

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.