Slow Cooked Thai Chicken Curry
found in Mains - Poultry
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Prep: 10 minutes
Cook: 7 hours
Difficulty:
Moderate
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.
Ingredients
- 3 tbsp green curry paste
- 400ml coconut milk
- 800g chicken thigh, skinless, boneless and halved
- 1 aubergine, chopped
- 2 lemongrass stalks, sliced
- 6 kaffir lime leaves
- 1 tbsp brown sugar
- 1 tbsp fish sauce
Directions
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.
2
Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
3
Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
4
Serve with rice and Thai basil scattered over.
