This slow cooker, Thai green curry couldn't be easier. Throw lots of delicious, fresh ingredients into your slow cooker, walk away, and return to a delicious spicy chicken curry.
We recommend frying the chicken, skin side down, until crispy before adding to the slow cooker. We also recommend serving this with rice if you like.
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Yields:
4
Prep Time:
15 mins
Cook Time:
3 hrs
Total Time:
3 hrs 15 mins
Cal/Serv:
742
Ingredients
800g
chicken thighs, skin on and bone in
1Tbsp.
oil
4Tbsp.
Thai green curry paste
2Tbsp.
Nam Pla fish sauce
1
sweet potato, peeled and cut into 3cm (11/4in) pieces
1
aubergine, cut into 3cm (11/4in) pieces
150g
exotic mushrooms, sliced if large
1
red chilli, deseeded and sliced
400ml
tin coconut milk
Directions
Step 1Heat oil in a large frying pan over medium/high heat and fry chicken, skin side down, for 10min, until skin is golden brown and crispy.
Step 2Transfer browned chicken to the bowl of a slow cooker, together with all remaining ingredients. Stir in 1tsp fine salt. Cover and cook on low for 2hr 50min, or until sweet potato is cooked. Serve with rice, if you like.
If you prefer a thicker curry, strain all of the liquid from the curry into a pan, setting aside the veg and chicken. In a small bowl, mix 11/2tbsp cornflour with 2tbsp of the curry liquid to make a paste. Add mixture to the pan and bring to a boil, stirring. Bubble for a few min, stirring occasionally, until thickened. Remove from the heat and return veg and chicken to the pan to reheat. Serve.
Good Housekeeping UK
What to Read Next
Per Serving:
Cals: 742
Protein: 40 g
Total Fat: 56 g
Saturates: 24 g
Carbs: 17 g
Total sugars: 7 g
Fibre: 5 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
