A fantastic winter warmer that is bursting with flavour. Thanks to the slow cooker, you can set and forget it - and it will fill the house with delicious aromas!

AuthorTessa Pennick
Rating

A fantastic winter warmer that is BURSTING with flavour!

Slow_Cooked_Chicken_Green_Curry_ChangingHabits

Yields6 Servings

Green Curry Paste
 3/4 bunch coriander (with stalks)
 2 sticks lemongrass
 4 to 6 green chillies
 3 shallots
 Zest and juice of 1 lime
 1 tsp cumin
 1 tbsp fish sauce
 3 cloves garlic
Curry
 1 kg chicken thighs
 400 ml coconut milk
 1 small broccoli
 200 g snow peas
To serve
 1 cup rice
 1/4 bunch coriander
 2 red chillies
 1 lime (sliced)

1

Peel the outer layers of the lemongrass and dice finely. Peel and grate the ginger and cut the stalks from the chilli and de-seed and add into a food processor with all of the other paste ingredients. Blitz until it forms a smooth consistency.

2

Sear the chicken thighs in a fry pan on medium heat with the paste until the thighs are sealed on each side.

3

Transfer the chicken thighs and paste into the slow cooker and cover with the coconut milk.

4

Season with salt and pepper and stir well.

5

Cook on a high heat for 4 hours.

6

Add the cashews, broccoli and snow peas into the slow cooker with the rest of the ingredients and stir well. Turn off the heat and place the lid back on to let sit for 30 minutes for the sauce to thicken.

7

Serve with rice and garnish with chilli and coriander.

Ingredients

Green Curry Paste
 3/4 bunch coriander (with stalks)
 2 sticks lemongrass
 4 to 6 green chillies
 3 shallots
 Zest and juice of 1 lime
 1 tsp cumin
 1 tbsp fish sauce
 3 cloves garlic
Curry
 1 kg chicken thighs
 400 ml coconut milk
 1 small broccoli
 200 g snow peas
To serve
 1 cup rice
 1/4 bunch coriander
 2 red chillies
 1 lime (sliced)

Directions

1

Peel the outer layers of the lemongrass and dice finely. Peel and grate the ginger and cut the stalks from the chilli and de-seed and add into a food processor with all of the other paste ingredients. Blitz until it forms a smooth consistency.

2

Sear the chicken thighs in a fry pan on medium heat with the paste until the thighs are sealed on each side.

3

Transfer the chicken thighs and paste into the slow cooker and cover with the coconut milk.

4

Season with salt and pepper and stir well.

5

Cook on a high heat for 4 hours.

6

Add the cashews, broccoli and snow peas into the slow cooker with the rest of the ingredients and stir well. Turn off the heat and place the lid back on to let sit for 30 minutes for the sauce to thicken.

7

Serve with rice and garnish with chilli and coriander.

Slow Cooked Green Chicken Curry
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