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Thai chicken curry in bowl with a wedge of lime on the side

Slow cooker Thai chicken curry

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A star rating of 4 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving (excluding to serve items)
NutrientUnit
kcal473
fat25g
saturates16g
carbs13g
sugars10g
fibre5g
protein49g
salt1.6g
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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 lime leaves
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce

To serve

  • cooked rice and fresh Thai basil leaves

Method

  • STEP 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.

  • STEP 2

    Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.

  • STEP 3

    Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.

  • STEP 4

    Serve with rice and Thai basil scattered over.

Goes well with

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Overall rating

A star rating of 4 out of 5.29 ratings
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