September 23, 2014
6 hrs 20 mins
2 chicken breast
2 table spoons of curry paste (or to taste)
1-2 table spoons of tomato paste
3 small carrots
1 can of coconut cream
Handful of beans
1Slice onion and carrots put in slow cooker.
2Cut up chicken into small cubes and add to slow cooker.
3Add coconut cream, curry paste and tomato paste to slow cooker.
4Mix all together and put slow cooker on LOW for 6 hours.
5Add the beans about 1 hour before serving.
6Serve on a bed of rice or with steamed veg which ever is your preference.
Submitted by clarissa jones
August 14, 2020
Easy and delicious! The 2 main things I look for in a dish. Another one that my boys polished off enthusiastically. Hubby isn’t a fan of spicy food and he finished his first! Perfect level of curry, not too hot but a lovely slow warmth that builds up and is still satisfying for us curry fans. My list continues to grow!
July 16, 2020
Only doing half the recipe ,may put some fresh garden spinach in it also. Had Vermont curry sq put that in . Maybe some br/sugar later
May 26, 2020
Omg was delicious will be saving this recipe, I used yellow curry paste masman, I also added a couple of chopped up spuds soooo nice
June 2, 2019
Totally enjoyed this one ! Simple recipe and really nice. I added a little bit of brown sugar too.
Totally enjoyed this one ! Put a little bit of brown sugar in it as well.
April 27, 2018
My niece uses Garam Masala paste so good.
March 19, 2018
Thank you for this great recipe! I used thigh fillet and it took 5 hours in my cooker. Easy, tasty recipe and the whole family loved it.
March 12, 2018
Thank you Clarissa Jones for this tasty recipe.
Adding the tomato paste gave it a nice flavour from the normal curry.
Used curry powder (had not paste) and tossed kale in place of beans into sc.
March 11, 2018
Great, simple, yummy recipe.
We used green curry paste. Will try with different curry pastes just to change up the flavour. Next time I’ll use thighs and add a few extra vegetables but overall an easy go to recipe.
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