Slow Cooker Thai Green Chicken Curry
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 10hrs 50mins
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- Serves
- 4
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- Calories
- 1214
This classic curry is packed with the fresh, vibrant flavors of Thailand and slow-cooked until the chicken is tender and the flavours have melded together.
recipe updated 24 Feb. 2022
Ingredients
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- Green chili
- 2
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- Onion
- 1
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- Chicken thighs
- 8
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- Kaffir lime leaves
- 4
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- Green beans
- 120 g
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- Sunflower oil
- 1 tablespoon
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- Thai green curry paste
- 2 tablespoons
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- Galangal
- 2 teaspoons
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- Coconut milk
- 400 ml
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- Chicken stock
- 160 ml
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- Light brown sugar
- 2 teaspoons
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- Fish sauce
- 2 teaspoons
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- Sugar snap peas
- 100 g
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- Coriander
- as needed
Tools
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Stove
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Slow cooker
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Medium bowl
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Medium cast iron skillet
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Slow cooker bowl
Step preview
- Heat a clean medium cast iron skillet - medium-high heat
- Add Thai green curry paste, galangal and green chili to the medium cast iron skillet
- Cook - 1 min, medium heat
- Cook - medium heat
- Pour coconut milk and chicken stock into the medium cast iron skillet
- Add kaffir lime leaves, light brown sugar and fish sauce to the medium cast iron skillet
- Boil while stirring occasionally - medium-high heat
- Transfer content of medium cast iron skillet to slow cooker bowl and cover
- Cook in slow cooker until tender - 10 hr, low heat
- Stir in sugar snap peas and green beans to the slow cooker bowl
- Cook in slow cooker until tender - 15 min, low heat
- Add coriander to a clean medium bowl