Slow Cooker Thai Green Curry (HC)
Ingredients
- 4 chicken fillets
- 1 large onion, sliced
- 1 red pepper, sliced
- 1 courgette, sliced
- 130g baby corn
- 1 tsp garlic powder
- 1 tsp ground ginger
- Black pepper, for seasoning
- 3 - 4 tbsp curry paste (thai green)
- 2 tbsp soy sauce
- 1 chicken or vegetable stock cube (low sodium)
- 1 tin coconut milk
To Serve (per portion):
- 60g wholewheat noodles
- 1 spring onion, finely sliced
- 1 tbsp fresh coriander, chopped (optional)
- Squeeze of lime juice
Instructions
Add all ingredients to the slow cooker. Stir well to combine.
Cover and cook on high for 4 hours or on low for 6–8 hours.
About 30 minutes before serving, shred or slice the chicken using two forks and return it to the slow cooker.
Taste test and adjust seasoning or spices if needed.
Cook the noodles according to the packet instructions.
To serve, add noodles to a bowl and top with the chicken curry. Sprinkle over the spring onion, coriander (if using) and squeeze of lime juice.
Note - This recipe makes 4 portions. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.