Slow Cooker Thai Green Curry
Thai Green Curry is perfect for the slow cooker. Simply add a few ingredients and let the slow cooker do its work!
Servings: 4
Calories: 699kcal
Ingredients
- 8 boneless chicken thighs
- 1 stick lemongrass optional
- 4 - 6 tbsp Thai Green Curry Paste
- 400 ml coconut milk
- 2 green chillies sliced
- 1 tbsp fish sauce
- 2 kaffir lime leaves*
- 1 green pepper sliced
- 100 g baby corn
- 100 g mangetout
Instructions
- Mix the Thai green curry paste with the coconut milk. Depending on the consistency of the paste you might need to gently heat it before adding the coconut milk.
- Remove from the heat and stir in the brown sugar, lime juice/kaffir lime leaves, fish sauce and lemongrass (if using) and fresh green chillies.
- Add the chicken to the slow cooker and pour the Thai Green curry sauce over the top.
- I add the green peppers, mangetout and baby corn half an hour before the end of the cooking time so that they maintain their crunch – you can add them at the beginning if you don’t mind them being a bit softer.
- Switch the slow cooker on and set it off on low for 4 to 5 hours or high for 3 to 4 hours.
- Serve with rice or noodles.
Notes
*if you don't have any Kaffir lime leaves you can use the juice of 1 lime instead.
Nutrition
Serving: 1 | Calories: 699kcal | Carbohydrates: 34g | Protein: 61g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 14g | Cholesterol: 273mg | Sodium: 3797mg | Fiber: 4g | Sugar: 4g
