My (easy) Thai Chicken Curry

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.
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Serving: 4
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes


  • 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


  • 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!

6 thoughts on “My (easy) Thai Chicken Curry”

  1. Ellie Cicuttini

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

  2. 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.

  3. 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 ?

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