Slow-cooker Thai chicken curry
4
Points®
Total time: 4 hr 40 min • Prep: 30 min • Cook: 4 hr 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Light canned coconut milk
400 ml
Red curry paste
¼ cup(s), (85g)
Plain peanut butter powder
1½ tbs
Soy sauce
1½ tbs
Fresh red chilli
1 whole, deseeded, finely chopped
Fresh red chilli
1 whole, sliced
Red capsicum
2 medium, cut into 3cm pieces
Brown onion
1 medium, finely chopped
Chicken thigh, skinless, raw
675 g, (buy 750g), fat trimmed, cut into 3cm pieces
Garlic
2 clove(s), crushed
Fresh ginger
3 tsp, finely grated
Green string beans
250 g, cut into 3cm pieces
Fresh coriander
⅓ cup(s), chopped
Lime rind
1 tsp, finely grated, plus thin strips zest
Lime juice
2 tbs
Fresh basil
½ cup(s), leaves, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Place coconut milk, curry paste, powdered peanut butter, soy sauce and chilli in a 4.5 litre (18-cup) slow cooker and whisk until well combined. Stir in capsicum and onion.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in 2 batches, for 1-2 minutes each side or until browned. Add garlic and ginger, and cook, stirring, for 1 minute or until fragrant. Transfer to slow cooker.
3
Cook, covered, on high for 2 hours (or low for 4 hours) or until chicken and vegetables are tender. Add beans and cook, covered, on high for 10 minutes. Stir in coriander and lime zest.
4
Serve curry topped with lime strips, basil and extra chilli.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.