Let your slow cooker do the work of gently simmering chicken in a Thai green curry and coconut sauce. Perfect winter fare!
Ingredients
- 1kg chicken thighs
- 4 tbsp Thai green curry paste
- 400ml coconut milk
- 1 small bunch coriander
- 200g green beans, trimmed
- 1 lime, juiced
- 1 tbsp fish sauce
Method
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Step 1Trim chicken and cut into four pieces. Place in the bowl of a slow cooker.
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Step 2In a frypan, cook curry paste for 2-3 minutes, stirring continuously. Add coconut milk and mix to combine. Bring to the boil, then pour over chicken in slow cooker.
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Step 3Wash coriander thoroughly, then finely chop the stems, setting the leaves aside for a garnish. Add chopped stems to the slow cooker. Cook on high for 3 hours until chicken is tender, adding beans for the final 30 minutes. Stir through lime juice and fish sauce just before serving.
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Step 4Serve with steamed jasmine rice and garnish with coriander leaves.
Recipe Notes
You can use chicken breasts, but thighs do better with slow cooking as they don’t dry out.
Choose a good quality curry paste, or get busy making your own - there are plenty of great recipes online.
This is an easy recipe to double up if you’re feeding a crowd or want it to last more than one meal.
Recipe and photo by Greer Worsley.
Recipe Reviews (4)
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