Eightyrecipes
Slow Cooker Thai Green Curry
A dump and go Thai green curry with chicken, coconut milk, red pepper and courgette, cooked gently so the sauce never splits.
Ingredients
- 1.3 lb chicken breast chopped
- 1 tablespoon oil
- 3 tablespoons Thai green curry paste start with 2 if yours is hot
- 1 14 oz can coconut milk full fat
- 2/3 cup chicken stock
- 1 tablespoon brown sugar
- 1 red bell pepper diced
- 1 zucchini diced
Instructions
- Add the chicken, coconut milk, chicken stock, brown sugar, bell pepper, zucchini, oil and curry paste to the slow cooker.
- Stir well to combine, making sure the curry paste is fully dispersed.
- Cook on LOW for 5 to 6 hours, or HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
- Taste near the end and adjust with more curry paste, a little more sugar, or a squeeze of lime.
- Serve over steamed rice or noodles and top with fresh herbs if desired.
Notes
Nutrition values are an estimate. Use full fat coconut milk, as the light version separates over a long cook. Curry paste heat varies a great deal between brands, so start with two tablespoons and taste near the end.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating