Slow-cooker Thai ginger and peanut butter curry

This amazing curry is an all time favourite at Starts at 60 founder Rebecca’s household because of its incredibly easy steps and addictive taste. The combination of flavours are truly mouthwatering and the end result of tender, succulent chicken and flavourful sauce is just too good to pass up. Best of all, it’s simple to prepare and really just involves throwing everything into the pot and letting it cook. Easy!

Note: The ingredients list calls for a jar of salsa, and while it may sound strange, don’t be put off! It helps create that lovely sauce and takes the flavour to a whole new level. You’ll find salsa in the Mexican food section at your local supermarket.

Ingredients

• 8 chicken thighs (about 1kg)
• 1 jar of salsa, mild
• 1/4 cup of peanut butter
• 2 tablespoons lime juice
• 1 tablespoons soy sauce
• 1 tablespoon crushed ginger
• 1/2 bunch coriander, chopped
• 1/4 cup of peanuts, crushed up into small chunks

Method

1. Chop the chicken into large chunks. Not too small or it will disintegrate too much during cooking.
2. Make a paste of the salsa, peanut butter, lime juice, soy and ginger.
3. Add to the chicken in a crock pot and cook on high for 3-4 hours until chicken is cooked. Serve with rice.
4. Garnish with a large handful of chopped coriander and a handful of crushed unsalted peanuts.