Slow cooker Thai chicken curry
Don’t slave over a hot stove – our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil
- Prep:10 mins
Cook:8 hrs
- Serves 4
- Easy
Nutrition per serving
- kcal 473
- fat 25g
- saturates 16g
- carbs 13g
- sugars 10g
- fibre 5g
- protein 49g
- salt 1.6g
Ingredients
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- 800g skinless and boneless chicken thighs, halved
- 1 aubergine, chopped
- 2 fresh lemongrass stalks, sliced
- thumbsized piece root ginger, sliced
- 6 kaffir lime leaves
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- cooked rice and fresh Thai basil leaves
Method
Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
Serve with rice and Thai basil scattered over.