Slow Cooker Green Thai Chicken Curry

by mediocremum on 01/08/2010

Print Friendly

I know some people think they’re Retro but I love my slow cooker and I use it about 3 times a week.  I work in the afternoons so it’s perfect.  I lump everything in it in the morning and switch it on before I head out.  It saves me rushing around trying to cook in the midst of Madame’s bedtime routine.  My husband and I found that we were eating later and later so now as soon as she is in bed dinner is served.

I thought I would start compiling a few of my favourite recipes.  The lovely Dawn at the The Moiderer is also compiling a list and has some slow cooker tips so do pop over and check out some of the recipes.  She also has a Mclinky so you can add your own recipes as well.  I quite fancy trying the Creamy Pesto Chicken.

My only tip is always brown meat before you put it in even if the recipe doesn’t call for it.

Without further ado…here is my first recipe.

 

Slow Cooker Green Thai Chicken Curry
 
Prep time
Cook time
Total time
 
Thai Green Chicken Curry
Author:
Recipe type: Main
Cuisine: Thai
Serves: 4-6
Ingredients
  • 455 g of diced chicken breast
  • One sachet of Sharwood’s Thai Green Curry Paste
  • 400 ml can of coconut milk
  • 250 ml chopped green beans
  • 250 ml chopped cauliflower
  • ½ a red pepper chopped
  • 2 teaspoons of sugar
Instructions
  1. Brown the chicken for a few minutes in a frying pan.  Then throw it all into the slow cooker mix well.  Cook on low for 8-10 hours.  Serve with basmati rice and naans for dipping.
  2. Enjoy!
Related Posts Plugin for WordPress, Blogger...





I'd love to hear your thoughts? Please leave a comment, share using the nifty buttons or subscribe to have future posts delivered to your inbox.

{ 9 comments… read them below or add one }

1 Zibi August 22, 2010 at 1:56 pm

I love thai curries, but I haven’t tried making it in my slow cooker yet. Thanks for sharing this :)

Reply

2 urbanvox August 23, 2010 at 7:49 am

We use the slow cooker a lot here too… and it ROCKS!!!
If it were for the wife we’d low cook everyday… and she actually did that last year… :)
lol

Reply

3 urbanvox August 23, 2010 at 8:49 am

We use the slow cooker a lot here too… and it ROCKS!!!

If it were for the wife we'd low cook everyday… and she actually did that last year… :)

lol

Reply

4 The Moiderer August 23, 2010 at 8:57 am

Looking forward to trying this one

Reply

5 Liz Orgill August 27, 2010 at 7:00 pm

Love curries, love my slow cooker…never even thought about combining the two! Feeling inspired! LizzyO

Reply

6 Sheila Graham May 26, 2012 at 5:34 am

I love my slow cooker, I don’t use it as much as I used to. As for curries in slow cooker,
because my oven and stove top were in use, I made a beef rendang using the s/cooker today and it is brilliant. Sheila

Reply

7 Aly August 5, 2012 at 6:10 pm

Thanks for letting me host for a week.I’ll send the link to this recipe to my mum.

Reply

8 Mari December 1, 2012 at 9:21 pm

I need to try this one! I love green Thai curry too

Reply

9 Rebecca March 17, 2013 at 10:56 pm

Hi,

This sounds lovely.
I have recently started using the slow cooker but I’m not sure whether the meat has to be immersed in liquid. Can you advise? Thanks

Reply

Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post: