Ingredients
Directions
1Heat the oil , fry up the onion, ginger, garlic.
2Add the curry powder, fry another 1 -2 minutes.
3Add the diced chicken, cook till it loses its pink colour.
4Transfer to slow cooker, stir in the peanut butter and coconut cream.
5Add all the other ingredients, except the noodles, beans, coriander and sprouts.
6Cook on Low 6 - 8 hours or High 3 - 4 hours
7At the end of cooking add the noodles and beans and cook another 30 minutes.
8Garnish with coriander and/or sprouts.
Submitted by Joy Bartlett
3 Reviews
Darren Comley
October 2, 2017
I tried this last night for the first time. I liked the outcome but felt it was missing something..it was – I forgot the fish sauce and that is definitely needed. Will definitely try this again.
Anthony West
June 18, 2017
Great recipe, never fails, I add some variations like tofu, fried eggplant and both thin and thick noodles but the basics are fantastic Laksa flavour and so easy in the slow cooker. I have been telling everyone about this recipe. Thanks!
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Natasha Kidman
July 16, 2020
Delicious!
Only used 1 onion and didn’t use lime leaves or fish oil!
Cooked fam of 6 with leftovers for tomorrow lunch 🙂