Saturday 6 October 2012

Slow Cooker Thai Green Curry

Many moons ago I was persuaded to dust off my Slow Cooker, and get cooking!  I've never looked back.  One recipe that's been on my radar for a long time was @mediocre_mum first slow cooker recipe, her
Thai Green Curry.

I have therefore, with her permission, recreated my version, as I do like to use my own Green Curry paste!  It was delicious, and loved the colours of the peppers and cauliflowers!

Curry Paste (makes double so you can freeze half)
20g bunch coriander, stalks and leaves separated
2 shallots finely chopped
1 lemongrass finely chopped
2 garlic cloves finely chopped
3 small hot chillies finely chopped
1 larger green chilli finely chopped
Small handful basil leaves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1 tsp crumbled freeze-dried kaffir lime leaves1 tbs lime juice
1 tsp sunflower oil

Finely chop the coriander stalks and put them into a mini food blender/small food processor with the shallots, lemongrass, garlic and ginger.  Pulse until as smooth as you can get it.  Add the chillies, basicl, 3/4 of the coriander leaves, ground cumin and ground coriander, pepper, lime leaves and lime juice.  Then pulse again. Mix in the oil.   Halve the mixture and freeze half for use another time.

For the Curry
1 tbs sunflower oil
1/2 the curry paste as above
450g diced "free range" chicken breast or thigh cubed
400ml can of coconut milk
200ml mangetout (or a veg of your choice, Chrissie used green beans)
A small cauliflower, florets separated as best, or chopped
1/2 a red pepper chopped
To Serve
Spring onion sliced (optional)
Rice of your choice with lime wedges if you like!

Turn the slow cooker onto low (pre-heated if necessary)
Put the pepper and cauliflower directly into the slow cooker
Heat the oil in a pan and add the curry paste, stir frying for 1 minute
Shake the coconut milk before opening and add to the pan
Add the chicken and move around in the mixture to ensure browned
Bring to boil, then tip into the pan, stirring to mix the peppers and cauliflower through
Cook on low for 8-10 hours

Prior to serving, steam the mangetout, or boil, whichever you prefer, and serve on top of the curry with the spring onion if using - delicious!  (From the picture you will see the mangetout added to the slow cooker but next time I steamed to put on top, as prefer it crunchier)!

My next step is to give one of my curry pastes to Chrissie to try out, even if she doesn't find it tastes any better or different, I like the fact that is healther and I know what is in it - watch this space..........

Do let me know your thoughts, and thanks for reading!
Annie x


  1. Can I blag some of the paste please??? Would love to see the difference to the store bought ones. Thanks for joining into Slow Cooker Sunday.

  2. Absolutely, got some in the freezer, just let me know when you want it and I'll pop it round :)

  3. Sounds gorgeous. Nice to see lots of pictures too :)

  4. Definitely want to make this, it looks very doable and yummy