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Photo of Chicken jungle curry by WW

Chicken jungle curry

Total Time
6 hr 30 min
20 min
2 hr 5 min
Hailing from Northern Thailand, this spicy curry doesn’t contain any coconut milk, making it a healthy choice for weight loss.


Fresh lemongrass

2 piece(s), (pale section only)

Fresh coriander

1 cup(s), (half bunch), roots intact

Fresh green chilli

2 whole, desseded, coarsely chopped

Fresh ginger

1 tbs, or galangal, finely grated

Shrimp paste

2 tsp

Kaffir lime leaves

4 individual


1½ tbs, (green), drained and rinsed

Chicken thigh, skinless, raw

1100 g, (buy 8x150), fat trimmed

Chicken stock

2 cup(s), (500ml)

Red onion

1 medium, cut into wedges

Snow peas

200 g

Baby corn

125 g, diagonally halved


1 medium, cut into wedges, to serve


  1. Coarsely chop 1 lemongrass stick. Separate coriander into stems, leaves and roots. Thoroughly wash roots. Discard stems. Process chopped lemongrass, chilli, galangal, 4 coriander roots, shrimp paste, half the lime leaves and 2 teaspoons peppercorns in a food processor until curry paste is finely chopped.
  2. Bruise remaining lemongrass stick (see note). Place curry paste, bruised lemongrass, chicken, stock and onion in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high for 2 hours (or low for 4 hours) or until chicken is cooked through.
  3. Add snow peas, baby corn and remaining peppercorns and cook, uncovered, for 2 minutes or until corn is tender. Finely shred remaining lime leaves. Sprinkle curry with lime leaf and remaining coriander leaves and serve with lime wedges.


SERVING SUGGESTION: Enjoy with steamed white rice.TIPS: To bruise lemongrass, gently pound it with the back of a large knife until it starts to split. You can use fresh ginger instead of galangal.