Slow-Cooker Thai Green Curry
Slow-Cooker Thai Green Curry
Print RecipeIngredients
- 2 lb bone-in, skin-on chicken thighs (1 kg)
- 2 tablespoons thai green curry paste, add more depending on how spicy you like it
- 2 tablespoons soy sauce
- 3 cups red bell pepper (300 g), sliced
- ½ cup green beans (200 g), topped and tailed
- 1 red chili, chopped and deseeded
- 15 oz coconut milk (400 g), 1 can
- Salt and pepper, to taste
- Oil, for frying
- Rice
Instructions
- Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
- Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
- Cook on high for 2.5 hours.
- Stir in the peppers, green beans, chilli, and coconut milk.
- Cook for a further 30 minutes.
- Serve over rice.
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