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

Slow cooker Thai chicken curry

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Prep: 10 mins Cook: 6 hrs - 8 hrs

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (excluding to serve items)

  • kcal473
  • fat25g
  • saturates16g
  • carbs13g
  • sugars10g
  • fibre5g
  • protein49g
  • salt1.6g
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Ingredients

  • 3 tbsp Thai green curry paste
  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 800g skinless and boneless chicken thighs, halved
  • 1 aubergine, chopped
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 fresh lemongrass stalks, sliced
  • thumbsized piece root ginger, sliced
  • 6 kaffir lime leaves
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

To serve

  • cooked rice and fresh Thai basil leaves
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

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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