Slow cooker Thai chicken stew recipe

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  • Serves 4-6
  • 10mins to prepare and 4-8hrs to cook
  • 276 calories / serving
  • Freezable
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Turn on the slow cooker. Heat a large frying pan with the vegetable oil. Season the chicken pieces and brown on all sides. Remove and place in the slow cooker.

Sauté the curry paste for 2 minutes in the frying pan. Add the brown sugar, lemon juice and Worcestershire sauce and let the sugar melt. Pour in the coconut milk, stock, lime zest and juice and the fish sauce. Mix together and pour over the chicken in the slow cooker. Cook for 4 hours (high) or 8 hours (slow) until the chicken is cooked through with no pink showing. 

Serve the chicken stew over warm basmati rice with chopped fresh coriander and sliced red chillies.

See more Thai recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 5 chicken drumsticks
  • 5 chicken thighs
  • 1tbsp vegetable oil
  • 4tbsp red curry paste
  • 2tbsp soft brown sugar
  • juice of half a lemon
  • 1tbsp Worcestershire sauce
  • 2tbsp fish sauce
  • 2 limes zested and juiced
  • 1 x 400g tins coconut milk
  • 125ml vegetable or chicken stock
  • To serve

  • handful chopped fresh coriander
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  • Energy 1146kj 276kcal 14%
  • Fat 13.1g 19%
  • Saturates 3.2g 16%
  • Sugars 8.8g 10%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 9.3g Protein 29.9g Fibre 0.5g

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