Slow-cooker green chicken curry
2
Points®
Total time: 6 hr 35 min • Prep: 15 min • Cook: 6 hr 20 min • Serves: 6 • Difficulty: Easy
If you like light and fresh Thai-style curries, you’ll love this recipe that is cooked in the slow cooker so you can set and forget. Very easy and so delicious!
Ingredients
Light canned coconut milk
1 cup(s), (250ml)
Salt reduced chicken stock
½ cup(s), (125ml)
Green curry paste
2 tbs
Kaffir lime leaves
6 individual, plus extra, finely sliced, to serve, (see tips)
Skinless chicken breast
800 g, cut into 3cm pieces
Carrot(s)
4 medium, sliced
Frozen green peas
1½ cup(s), (220g)
Green string beans
200 g, cut into 4cm lengths
Lime juice
2 tbs, to taste
Fresh coriander
½ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine coconut milk, stock, paste and lime leaves in a 5.5 litre (22 cup) capacity slow cooker.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken in batches, turning, for 3–4 minutes, until golden. Add chicken and carrots to slow cooker and stir to combine.
3
Cover with lid. Cook on high for 3 hours (or low for 6 hours). Stir in peas and beans. Cook, covered, on high for a further 10 minutes. Stir in lime juice.
4
Serve curry sprinkled with coriander and extra lime leaves.
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