Slow cooker thai chicken curry

Slow cooker thai chicken curry

Ingredients:
  • 1 tbsp red curry paste
  • 2 cups coconut milk
  • 1tbs brown sugar
  • 1 tbs smooth peanut butter
  • 2 cups chicken or vegetable stock
  • 1/2 cup each (4 cups in total) of chopped/sliced vegetables (scallion, bell pepper, carrot, broccoli, etc.)
  • 1 tbsp chopped root ginger
  • 6 basil leaves, torn2 kaffir lime leaves (substitute a bay leaf and 1 tsp of lime zest)
  • 1 tbsp Nam pla (fish sauce)
  • 4 chicken breasts, each cut into around 6 pieces Juice of one lime
  • Cilantro, to serve
Instructions:
  1. Spoon the red curry paste into your slow cooker, along with the coconut milk, sugar, and peanut butter, whisking lightly to a smooth consistency, and then pour in the stock and continue whisking until combined.
  2.  Next, add the vegetables, ginger, kaffir lime leaves, basil and nam pla, and stir gently before cooking on low for 6 hours.
  3. After 4 hours, add the chicken and stir again before leaving to cook on low for the remaining 2 hours.
  4. At the end of cooking time, check your seasoning, and add a squeeze of fresh lime and a handful of chopped cilantro to garnish, before serving with jasmine or plain cooked rice.

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