Slow Cooker Thai Green Chicken Curry
5 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp. coconut oil
- 1 onion, thinly sliced
- 15 g ginger, chopped
- 15 g garlic, chopped
- 1 kg chicken breast, cubed
- 80g Thai green curry paste
- 400 ml coconut milk (not light)
- 20 g corn flour
- 2 tbsp. fish sauce or soy sauce
- 1 tbsp. lime juice
- 1 tsp brown sugar
- Basil, coriander and fresh chillies for garnish
Method
- Heat the coconut oil on medium heat and fry the onion until itβs softened. Add the ginger and garlic and fry for a further 30 seconds before tipping it into the slow cooker.
- Add all of the other ingredients. Pop the lid on and cook on low for 4 hours or high for 2 hours.
- Serve