Slow Cooker Thai Green Chicken Curry

13 Ingredients

Number of servings

800grams chicken thighs, cut into large cubes
2tablespoons fish sauce
2tablespoons coconut oil
1 yellow onion, peeled and diced
10grams ginger, peeled and grated
2 green chilli, chopped
100grams green curry paste
300grams chicken stock
3 limes juiced
2 carrot, peeled and cut into large cubes
2 potatoes, peeled and cut into large cubes
400grams coconut cream
280grams rice, steamed

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Enjoy the slightly sweet and aromatic flavour of Thai green curry without too much effort.

Method

Step 1 of 3

Marinate the chicken thighs with 1 tablespoon of fish sauce and juice of 1 lime for at least 20 minutes. Set the slow cooker to low. Heat 1 tablespoon of coconut oil in a frying pan over a medium heat and fry the chicken for 5 minutes until golden. Transfer to the slow cooker. Tip in the rest of the coconut oil, onion, ginger, green chilli and green curry paste to the pan and cook for 5-7 minutes, or until just softened. Tip in the chicken stock and scrape the bottom of the pan. Transfer to the slow cooker.

Step 2 of 3

Put everything else in the crock pot except for the remaining 1 tablespoon of fish sauce and lime juice. Give it a stir.

Step 3 of 3

Cook on high for 4 hours or on low for 6 hours. Season with the remaining fish sauce and lime juice according to taste. Serve with hot steamed rice.