Slow Cooker Thai Green Chicken Curry
One-Step Slow Cooker Thai Green Chicken Curry recipe is quick and easy to prepare.
Servings: 4 servings
Ingredients
- 1 large onion
- 1 large pepper, any colour
- 600-700 g boneless chicken joints breasts and/or thighs
- 400 ml can coconut milk
- 100 g Thai green curry paste, see note
- 50 ml crème fraîche or double cream, optional - see note
Instructions
- Peel and thinly slice the onion
- Remove the seeds and pith from the pepper. Slice the flesh into strips
- Remove the skin from the chicken if necessary
- Cut the chicken into bite-size (or slightly larger) pieces
- Pour the coconut milk and curry paste into the slow cooker pot and mix
- Add the onions, pepper, and chicken and stir to mix thoroughly
- Cook on HIGH for 4 hours
- When it's ready, stir through the crème fraîche or cream
- Serve with rice and a green vegetable.
Notes
Everyday Cooks Tips:
- Curry paste: Check the jar to see how much to use for 4 servings
- Crème fraîche/cream: It isn't authentic, but useful if the curry is too spicy or you want a creamier curry
- Quantities: It isn't much more effort to double the quantities and make enough curry to freeze a meal for another day
- Serving tip: Use frozen rice to speed up serving time: Defrost while the curry cooks, then pour boiling water over until the rice is piping hot