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Slow-cooker Thai chicken curry

Slow-cooker Thai chicken curry

Total Time
4 hr 40 min
30 min
4 hr 10 min


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


2 clove(s), crushed

Fresh ginger

3 tsp, finely grated

Green string beans

250 g, cut into 3cm pieces

Fresh coriander

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)


  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.


SERVING SUGGESTION: Serve with rice stick noodles cooked following packet instructions and dry roasted cashews, if desired.