Thai green chicken curry is one of my all time favourite meals – I make it a lot. I’ve adapted this recipe for the slow cooker. Simple, tasty and comforting, you’d be hard pressed to find a more satisfying meal for a busy weeknight or a lazy weekend at home. Similar to my Thai red curry I love a big bowl of spicy curry for a good TV dinner on the couch and a Friday night family movie night is the perfect time to whip out this dish.
I know the hot summer days are still upon us but my slow cooker’s been getting a real work out nevertheless. I just find that on days when I’m at home with the kids – it’s so easy to throw something on in the morning and then apart from boiling up a bit of rice at night, dinner is done. It’s just too easy!
Using store bought curry paste saves so much time and throw in whatever veggies you have lying round in the fridge to bulk it up. Think broccoli, frozen peas, carrots, lemon squash, asparagus, green beans, pumpkin or cauliflower. They all work well here.
And as always, make it as spicy or as mild as you like, go nuts with the garnishes (coriander, fresh chilli, lime wedges) or serve it up as is. A good tip when making curry for visitors is to always have some extra coconut milk or natural yoghurt on hand. It’s handy to be able to tone it down for the big wusses in the spice department. Again, not mentioning any names – Ali Thomas.
So throw some curry paste and coconut milk in the trolley and dust off the ol’ slow cooker. It’s never too hot to eat curry!
slow cooker thai green chicken curry (serves 6-8)
1 x kilo of chicken breast, cut in to large chunks
1 x large brown onion, cut in to wedges
2 x red capsicums, roughly chopped
2 x garlic cloves, crushed
2-3 large tablespoons of store-bought Thai green curry paste (use more or less depending on how spicy you like your curry)
1 x 400 gram tin of coconut milk
1 x tablespoon of brown sugar
The juice of half a lemon
4 x shakes of the bottle of fish sauce
200 grams of baby spinach leaves
Salt and freshly cracked pepper
A dash of olive oil
Steamed jasmine rice, to serve
Optional: Fresh coriander, fresh chilli, lime wedges, to serve
- In a non stick fry pan, add a dash of olive oil and in batches, brown the chicken on all sides, seasoning with salt and pepper as you go. Reserve the chicken in to the slow cooker.
- In the same fry pan (adding a dash more olive oil if needed) add the onion, garlic and capsicum and cook until slightly softened. Reserve in to the slow cooker.
- Add the curry paste to the fry pan and stir for a minute to let it cook off (until the room is filled with the aroma of spices!)
- Pour in the coconut milk, sugar, lemon juice, fish sauce and season with salt and pepper. Bring this to the boil, whilst giving it a good stir. Pour in to the slow cooker.
- Pop the slow cooker lid on and cook on a high heat for approximately 4 hours or on low for about 6. As always, the dish is cooked once the chicken completely pulls apart easily when poked with a fork.
- Throw in the baby spinach leaves and the heat of the curry will wilt them slightly.
- Serve with some steamed rice.
- The great chicken debate; thigh vs breast. Obviously use whichever cut of chook you like best. Chicken thigh fillets are best slow cooked and some people believe that chicken breast becomes too dry if slow cooked. Personally, I love chicken breast. I like to leave it in large chunks for this dish, but chop the chicken pieces smaller if that’s what you prefer too. Adapt the recipe to make it your own.
If you make this curry, please leave your comments below. xx