Serve with rice or noodles or just some naan bread.
Submitted by Robyn Clark
My (easy) Thai Chicken Curry
Serve with rice or noodles or just some naan bread.
Serving: 4
Ingredients
- 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
Instructions
- I fried the onion , garlic , chilli and then added into my cooker.
- Place all the remaining ingredients into your SC and cook on low for 6 hours.
- I took the lid off for the last hour and turned it up to high to reduce the sauce.
- Was Delish!
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This was a hit in my home! Lovely flavours ?
Very keen to try this! Would you haopen to know how well this might freeze (especially with the coconut cream) please?! Thanks in advance ?
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, Freezes fine, but reheat on simmer ie do not let it boil & coconut milk/cream will not split
I have a question to ask re the green curry paste.
Is it hot and spicy ?
Checking before I plan to cook it, thank you ?
Yes Maria green curry paste is quite hot 🙂