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SLOW COOKER THAI GREEN CHICKEN CURRY

CURRY VERT THAI POULET sans fourchette
Thighs Stews and braises Slow cooker Internationally inspired
4-6 Portions
15 min Prepping
2h Cooking
Recipe Easy

Ingredients

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  • 1 tbsp. (15 ml) vegetable oil
  • 1 small onion, cut into strips
  • 1 clove garlic, finely chopped
  • 1 tbsp. (15 ml) grated fresh ginger
  • 1 tbsp. (15 ml) store-bought green curry paste
  • 1 can (400 ml) coconut milk
  • 2 tsp. (10 ml) fish sauce
  • 1 tsp. (5 ml) sugar
  • 2 kaffir lime leaves (or zest of 1 lime)
  • 1 cup (250ml) green beans, trimmed and halved
  • 1 green bell pepper, diced
  • 1 cup (250 ml) bamboo sprouts

Directions

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  1. Put all ingredients in the slow cooker except green beans, bell pepper, and bamboo sprouts. Mix well.
  2. Turn slow cooker on high and cook for two hours. Thirty minutes before curry has finished cooking, add beans, bell pepper, and bamboo sprouts and mix well.
  3. Add basil leaves to curry before serving. Serve with jasmine rice and top with a few basil leaves and slices of chili pepper.