Slow Cooker Thai Green Chicken CurryServings: 6Prep Time: 15 minCook Time: 3-4 hours on high, 6-8 hr

Slow Cooker Thai Green Chicken Curry

Servings: 6
Prep Time: 15 min
Cook Time: 3-4 hours on high, 6-8 hrs on low

STUFF
1 lb chicken thighs
1 medium sweet onion, finely diced
2 tablespoons Thai Green Curry Paste*
1 tablespoon crushed garlic
1 tablespoon minced Ginger
1 tablespoon lemongrass paste or fresh chopped lemongrass
1 Red chilli - finely diced
1 tablespoon fish sauce
1 tablespoon Raw honey
¾ cup coconut milk
¾ cup chicken stock/broth
4 fresh Kaffir Lime Leaves
½ teaspoon salt
1 cup red potatoes, quartered
2 cups baby spinach
2 cups Jasmine rice, optional, for serving

STEPS
In a large non-stick pan set to high, brown the meat for 2 to 3 minutes. Add the onion, garlic, ginger and chili and lemongrass stir through for 2 to 3 minutes until fragrant.

Add the meat to the slow cooker, and add the curry paste, fish sauce, honey, lime leaves, stock/broth, and potatoes. Stir to combine.

Set slow cooker to cook on low for 7 hours, or cook on high for 3 hours. Add the coconut milk, stir and cook for 1 more hour. 

Once its finished cooking stir in the baby spinach and serve, with steamed jasmine rice if you like.

NOTES
Curry Paste: 2 tablespoons Thai Green Curry Paste will result in a mild curry. For a medium curry, increase to 3 tablespoons of curry paste. 

Kaffir Lime leaves are available from supermarkets in the fresh fruit and veg section. There are also bottled kaffir lime leaves in the Asian section of Woolworths and Coles that you could try if you can’t find the fresh ones.

This recipe is suitable to freeze for up to 8 weeks.

To make this recipe on the stovetop, cook in a large saucepan with the lid on low heat for 3 hours, checking every hour. If cooking on the stovetop, you will need more liquid. Generally about ½ to 1 cup extra of either water or coconut milk should do the trick. However, do keep an eye on it to ensure it doesn’t dry out and burn.