Slow Cooker Thai Green Curry

A fragrant, coconutty Thai curry with tender chicken and veg. Milder than a restaurant version — perfect for families.

Ingredients

• 6 boneless chicken thighs, diced
• 400ml tin coconut milk
• 2-3 tbsp Thai green curry paste
• 1 red pepper, sliced
• 1 courgette, sliced
• 100g green beans, trimmed
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Handful of fresh basil or coriander

Method

1. Place the chicken in the slow cooker.
2. Mix the coconut milk and green curry paste and pour over the chicken.
3. Add the fish sauce and sugar.
4. Cook on Low for 4-5 hours or High for 2-3 hours.
5. Add the vegetables in the last hour of cooking.
6. Stir in the lime juice and scatter with fresh herbs before serving.
7. Serve with jasmine rice.

Tips

Add the veg late so they keep some bite. Thai Taste green curry paste is widely available and works well.