Email Link SMS X Search Clock Right Arrow

Slow-Cooker Thai Green Curry

by Jordan Ballantine

Ingredients

for 5 servings

  • 1 kg (2 lb) bone-in, skin-on chicken thighs
  • 2 tablespoons thai green curry paste, add more depending on how spicy you like it
  • 2 tablespoons soy sauce
  • 300 g (3 cups) red bell pepper, sliced
  • 200 g (½ cup) green beans, topped and tailed
  • 1 red chili, chopped and deseeded
  • 400 g (15 oz) coconut milk, 1 can
  • salt, to taste
  • pepper, to taste
  • oil, for frying
  • rice

Preparation

  1. Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
  2. Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
  3. Cook on high for 2.5 hours.
  4. Stir in the peppers, green beans, chilli, and coconut milk.
  5. Cook for a further 30 minutes.
  6. Serve over rice.
  7. Enjoy!
 
More like this
 
Shop Tasty

Get the Tasty Cooking Kit

Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.

Shop Now