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Slow-cooked Thai green chicken curry

  • Hands-on time: 30 mins
  • Time to make: 6 hrs 30 mins
  • Serving: 6 people
Ratings: 5.0
Ingredients

Ingredients

  • Curry paste
  • 3 shallots, halved
  • 3 cloves garlic
  • 6cm piece fresh ginger, peeled and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 red chillies, chopped
  • 4 teaspoons sugar
  • 1 tablespoon oil
  • 1 tablespoon fish sauce
  • 4 tablespoons lemon or lime juice
  • Chicken and vegetables
  • 1 tablespoon oil
  • 2 onions, sliced
  • 6 (900g) chicken breasts, halved
  • 4 kaffir lime leaves, sliced
  • ⅓ cup chopped fresh coriander
  • 3 courgettes, sliced
  • 400g green beans
  • 1 cup salt-reduced chicken stock
  • ½ cup reduced-fat coconut milk (we used Trident)
  • Glass noodle salad
  • 200g glass noodles (cooked and chilled)
  • juice of 1 lime
  • 2 teaspoons sugar
  • 1 red chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • ⅓ cup chopped fresh coriander
  • 2 tomatoes, cut in wedges
  • 2 carrots, cut in ribbons with a peeler or julienne cutter
  • Garnish
  • 1 small cucumber, sliced
  • ⅓ cup peanuts or cashews
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Preheat slow cooker to low. Place curry paste ingredients into a blender with 1/4 cup water and process until smooth.

    2 Heat a large non-stick frying pan and add oil. Add onions and cook until softened. Stir in curry paste and cook for 3-4 minutes. Add chicken and cook for a few minutes, tossing in the paste.

    3 Place all ingredients in slow cooker, adding liquids last. Cover and cook for 6 hours.

    4 Prepare noodle salad by mixing the ingredients together. Serve curry with noodles. Sprinkle with coriander and sliced chillies.

    Variations

    Make it gluten free: Check ground spices, fish sauce and stock are gluten free.

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