Thai Green Chicken Curry - Slow Cooker recipe

  • Serves 4
  • 20 mins to prepare and 3 hrs 00 mins to cook
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mushrooms
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Customer recipe by Helen Critchell
Added 19 months ago

Preheat slow-cooker, if required. Heat oil in large flameproof casserole over medium heat. Add chicken and cook for about 10 minutes. Remove and set aside. Stir in curry paste and cook for a minute. Pour in soy sauce, coconut milk, fish sauce and stock and bring to boil. Transfer to slow cooker, add chicken, mushrooms and spring onions and season with salt and pepper. Cover with lid and cook on low for 6 - 8 hours or high for 3 - 4 hours. Serve with noodles or rice.

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  • 1 tbsp Olive oil
  • 550g chicken thigh fillets
  • 4 tsp Thai green curry paste
  • 2 tbsp Light soy sauce
  • 400ml Coconut milk
  • 1 tbsp Thai fish sauce
  • 200ml Vegetable stock
  • 175g mushroom
  • 6 Spring Onions
  • to taste salt and pepper
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