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Chicken katsu curry rice. 8 hours 10 minutes. The authentic name for this dish is kaeng khiao wan which literally means sweet green curry. Impress your guests with this curry recipe.
Cook in slow cooker for 6 hrs on low or 4 hrs on high. Add eggplant and carrot in the last 15 hrs low or 45mins high of cooking time. Home everyday meals slow cooker thai green chicken curry.
Add chicken making sure all sides are coated in sauce. Sear the chicken in batches in a few tablespoons of oil seasoning with salt and pepper as you go. Place coconut milk chicken broth peanut butter brown sugar fish sauce lime juice curry paste garlic and ginger into the bottom of a slow cooker.
Slow cooker thai green chicken curry serves 6 8 1 x kilo of chicken breast cut in to large chunks 1 x large brown onion cut in to wedges 2 x red capsicums roughly chopped 2 x garlic cloves crushed 2 3 large tablespoons of store bought thai green curry paste use more or less depending on how spicy you like your curry. Serve with rice and garnish with basil leaves. Cook on high for 25 hours.
This post may contain affiliate links as an amazon associate i earn from qualifying purchases see disclosure page modified. Plus it is made in the crockpot so you can set it and forget it. Its definitely a recurring favourite for our friday night fakeaway.
The fresh and fragrant green curry paste made from scratch perfectly pairs with the creaminess of the coconut milk. Cover and cook on low for 2hr 50min or until sweet potato is cooked. Step 3 pour over the curried coconut milk give everything a good stir with a wooden spoon then cook on low for 6 8 hours.
Combine curry paste 2 x 270ml cans light coconut cream and 1kg whole chicken thigh fillets or cutlets skin removed in the slow cooker. I know many people will. Stir in 1tsp fine salt.
Transfer to the slow cooker and spoon over the thai green curry paste and drizzle over the soy sauce. Slow cooker thai green chicken curry. Slow cooker thai green curry chicken.
Put the chicken thighs into a slow cooker along with the aubergine lemongrass stalks sliced ginger lime leaves brown sugar and fish sauce.
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