My (easy) Thai Chicken Curry


June 9, 2016

Serve with rice or noodles or just some naan bread.

  • Prep: 30 mins
  • Cook: 6 hrs
  • Yields: 4


1 kg chicken thigh fillets , cubed

1 sliced onion

3 teaspoons minced garlic

2 - 3 tablespoons green curry paste

1 tin coconut milk

500 ml chicken stock

Snow peas or veges of your choice. ( I just used frozen stir fry veges )

Red chilli flakes ( add to your taste )

1-2 teaspoons sugar ( I left it out as I like it spicy )

Squirt of fresh lime juice


1I fried the onion , garlic , chilli and then added into my cooker.

2Place all the remaining ingredients into your SC and cook on low for 6 hours.

3I took the lid off for the last hour and turned it up to high to reduce the sauce.

4Was Delish!

Submitted by Robyn Clark


4 Reviews


January 18, 2020

Ellie Cicuttini, Freezes fine, but reheat on simmer ie do not let it boil & coconut milk/cream will not split

Robyn Clark

April 8, 2018

Hi Ellie,
We never had any leftovers to freeze with teenage boys around. You can try it and see how it goes, I’m guessing it would be fine to freeze . I’ve frozen other recipes with normal cream and they’ve been ok.

Ellie Cicuttini

April 8, 2018

Very keen to try this! Would you haopen to know how well this might freeze (especially with the coconut cream) please?! Thanks in advance ☺

Janine Stretton

July 16, 2017

This was a hit in my home! Lovely flavours 😊

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