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Slow cooker Thai chicken curry New-recipe-icon

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

  • Prep: 10 mins
    Cook: 8 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 473
  • Carbohydrates 13
  • Saturated Fat 16
  • Sugar 10
  • Protein 49
  • Fat 25
  • Fibre 5
  • Salt 1.6

Nutrition per serving

  • Calories 473
  • Carbohydrates 13
  • Saturated Fat 16
  • Sugar 10
  • Protein 49
  • Fat 25
  • Fibre 5
  • Salt 1.6

Ingredients

  • 3 tbsp Thai green curry paste
  • 400ml coconut milk
  • 800g skinless and boneless chicken thighs, halved
  • 1 aubergine, chopped
  • 2 fresh lemongrass stalks, sliced
  • thumbsized piece root ginger, sliced
  • 6 kaffir lime leaves
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • cooked rice and fresh Thai basil leaves

Method

  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.    

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