Slow-cooked Thai green chicken curry
(at time of publication)
- Curry paste
- 3 shallots, halved
- 3 cloves garlic
- 6cm piece fresh ginger, peeled and chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriandercilantroX
- 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 coriandercilantroX leaves
- 3 courgetteszucchini, summer squashX, 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 coriandercilantroX
- 2 tomatoes, cut in wedges
- 2 carrots, cut in ribbons with a peeler or julienne cutter
- 1 small cucumber, sliced
- ⅓ cup peanuts or cashews
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.
Make it gluten free: Check ground spices, fish sauce and stock are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 6g
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