Skip to content
Slow-cooker Thai chicken stew recipe

Slow-cooker Thai chicken stew recipe

76 ratings

A slow-cook Thai chicken dish that's sure to become a favourite. Thai red curry paste is enhanced by zingy lemon and lime, while the Worcestershire sauce and fish sauce add some umami flavours. The coconut milk adds a mild sweetness. See method

  • Serves 4-6
  • 10mins to prepare and 4-8hrs to cook
  • 276 calories / serving
  • Freezable

Ingredients

  • 5 chicken drumsticks
  • 5 chicken thighs
  • 1tbsp vegetable oil
  • 4tbsp red curry paste
  • 2tbsp soft brown sugar
  • juice of half a lemon
  • 1 tbsp 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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1145kj
    276kcal     14%

  • Fat

    13g 19%

  • Saturates

    3g 16%

  • Sugars

    9g 10%

  • Salt

    1.6g 27%

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

Method

  1. 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.
  2. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.