2 tablespoons olive oil
1 red onion, peeled and cut into wedges
1 clove garlic, sliced
1 teaspoon grated fresh ginger
1-2 tablespoons red curry paste (or to taste)
2 stalks celery, diced
1 red capsicum, deseeded and diced
500g boneless chicken thighs, diced
1 litre chicken stock
2 tablespoons cornflour, plus 2 tablespoons water
1 cup coconut cream (reserve a little for garnish)
1/4 cup roughly chopped coriander
Heat the oil in a large frypan and sauté the red onion, garlic, ginger and red curry paste. Cook for 3-4 minutes until the onion is soft and fragrant.
Add the celery and red capsicum and toss to coat evenly. Transfer the celery and capsicum mixture to a slow cooker.
Add the remaining oil to the pan and cook the diced chicken over a medium heat for 3-4 minutes until the chicken is golden. Add the chicken to the celery and capsicum mixture in the slow cooker with the kumara, chicken stock and combined cornflour and water.
Set the slow cooker to high and cook for 3-4 hours, or until the chicken is cooked and the sauce thickened. Alternatively, simmer in the saucepan for 40-60 minutes. Stir through the coconut cream.
Serve in bowls with a swirl of the reserved coconut cream and garnish with the coriander. This soup is delicious served with naan bread on the side.