Ingredients
1
1kg skinless chicken thigh fillets
100g round green beans. Trimmed and cut in halves
1/2 green capsicum/bell pepper cut in strips (120g)
2 kaffir lime leaves cut in strips (equal to 1 tbsp of strips in a jar)
1 tbsp fresh squeezed lime juice
800ml coconut milk with 1 tbsp cornflour whisked into the milk before adding to slow cooker
1/3 cup Ayum Thai Green Curry Paste whisked in with the milk and cornflour
2
1 bunch broccolini trimmed (120g)
1 zucchini, halved and sliced (185g)
3
Directions
1Add all ingredients in group 1 to slow cooker
2Be SURE to whisk the cornflour into the coconut milk (& curry paste) before adding that to the chicken and vegetables in the slow cooker (this helps prevent your coconut milk splitting)
3Cook on low for 6hrs in 6L slow cooker
4After 1.5hrs of cooking time has passed add the ingredients in group 2
5In final 1hr of cooking time add ingredients in group 3
6Serve with fresh lime wedges for a beautiful Thai taste!
Submitted by Paulene Christie
9 Reviews
NM
March 2, 2017
Do you brown the chicken first?
Paulene @ Slow Cooker Central
October 21, 2016
I guess you could yes 🙂
Tia
October 16, 2016
Can this recipe be done with red curry paste instead?
Paulene @ Slow Cooker Central
June 18, 2016
Sure – I just find breast a little dry in slow cooking so I always use thigh
Time wouldn’t really change much 🙂
Rose
June 17, 2016
Can I use chicken breast instead and maybe cook it for less time???
laura ritchie
June 11, 2016
i have made this many times using similar ingredients but mixing that tbs of cornflour into the coconut milk made a huge difference
Trish
February 25, 2016
Absolutely delicious, best Thai curry ever. I will never buy takeaway curry again. Definitely a favourite in our house.
Rozi Pottsy
February 4, 2016
Easy to follow & easy to eat 🙂
A delicious Thai dish that’s just like takeaway – but better!
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Paulene @ Slow Cooker Central
March 3, 2017
No 🙂 I’ll always say specifically if I do though 🙂