Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, slow cooker thai green curry chicken. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Slow Cooker Thai Green Curry Chicken is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Slow Cooker Thai Green Curry Chicken is something which I’ve loved my whole life. They’re fine and they look wonderful.
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. This easy Slow Cooker Green Curry Chicken is inspired by Thai curry with the delicious flavors of green curry paste and coconut milk with lean chicken breast and all kinds of veggies.
To get started with this recipe, we have to first prepare a few ingredients. You can cook slow cooker thai green curry chicken using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Thai Green Curry Chicken:
- Make ready 2 lbs boneless, skinless chicken breasts or thighs, diced
- Make ready 8 oz frozen spinach, thawed
- Make ready 8 oz frozen carrots, thawed
- Get 1 can (13.5 oz) full fat coconut milk
- Make ready 4-6 tbsp green/red curry paste
- Prepare 1 tbsp lime juice
This Thai green curry recipe uses chicken thighs, which are cheaper than chicken breasts and have more flavour. If you like more kick to your chicken We love a slow cooker because it saves so much time - and creates gorgeous dishes, with meat made meltingly tender by the slow cooking method. This Thai-style coconut red curry is packed with veggies like green beans and bell peppers. Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk.
Steps to make Slow Cooker Thai Green Curry Chicken:
- Layer chicken on the bottom of the slow cooker.
- Place the spinach and carrots on top of the chicken.
- In a small bowl, whisk together coconut milk, green/red curry paste, and lime juice.
- Pour the mixture on top of the chicken, spinach, and carrots.
- Cook on low for 6 hours.
Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce. This Thai Chicken Curry is made in the slow cooker to give it that slow simmered depth of flavor and you'll love every last bite of it! This is a slow cooker chicken curry that's packed with vegetables and so much flavor. It's incredibly easy to make and reheats well as leftovers. Serve this delicious slow cooker green chicken curry recipe with plenty of rice for soaking up the liquid.
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