Thai Mango Chicken


February 28, 2017

Delicious slow cooked Thai chicken creation

  • Prep: 5 mins
  • Cook: 6 hrs
  • Yields: Serves 4.


1 kg chicken thighs

1 400ml can coconut cream

2 tsp minced ginger

1 tsp minced garlic

2 tsp red curry paste

1 tsp fish sauce

1 tbs brown sugar

1 pkt French onion soup mix

1/2 cup frozen mango

Plain four to coat chicken


1Lightly coat chicken with flour by shaking in a freezer bag. Dust off excess flour. Place chicken in the sc.

2In a seperate bowl combine the rest of the ingredients and mix till combined.

3Pour mixture over chicken and cook for 5-6 hours on low.

4Serve with a side of rice and steamed veggies.

Submitted by Kirsten Crack.


1 Review

Daphne Davis

November 7, 2017

Loved this. I used a brought red curry paste & it was very mild will double the amount next time or make my own.

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