Slow cooker Thai chicken curry
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- 800g skinless and boneless chicken thighshalved
- 1 auberginechopped
- 2 fresh lemongrass stalkssliced
- thumbsized piece root gingersliced
- 6 lime leaves
- 1 tbsp brown sugar
- 1 tbsp fish sauce
To serve
- cooked riceand fresh Thai basil leaves
Nutrition: per serving (excluding to serve items)
- kcal473
- fat25g
- saturates16g
- carbs13g
- sugars10g
- fibre5g
- protein49g
- salt1.6g
Method
step 1
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.
step 2
Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
step 3
Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
step 4
Serve with rice and Thai basil scattered over.
