Slow Cooker Coconut Curry Vegetarian

This slow cooker, Thai green curry couldn't be easier. Throw lots of delicious, fresh ingredients into your slow cooker, walk away, and return to a delicious spicy chicken curry.

We recommend frying the chicken, skin side down, until crispy before adding to the slow cooker. We also recommend serving this with rice if you like.

Cal/Serv: 742

Makes: 4

Prep Time: 0 hours 15 mins

Cook Time: 3 hours 0 mins

Total Time: 3 hours 15 mins

800 g

chicken thighs, skin on and bone in

1 tbsp.

oil

4 tbsp.

Thai green curry paste

2 tbsp.

Nam Pla fish sauce

sweet potato, peeled and cut into 3cm (11/4in) pieces

aubergine, cut into 3cm (11/4in) pieces

150 g

exotic mushrooms, sliced if large

red chilli, deseeded and sliced

400 ml

tin coconut milk

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Heat oil in a large frying pan over medium/high heat and fry chicken, skin side down, for 10min, until skin is golden brown and crispy.
Transfer browned chicken to the bowl of a slow cooker, together with all remaining ingredients. Stir in 1tsp fine salt. Cover and cook on low for 2hr 50min, or until sweet potato is cooked. Serve with rice, if you like.

If you prefer a thicker curry, strain all of the liquid from the curry into a pan, setting aside the veg and chicken. In a small bowl, mix 11/2tbsp cornflour with 2tbsp of the curry liquid to make a paste. Add mixture to the pan and bring to a boil, stirring. Bubble for a few min, stirring occasionally, until thickened. Remove from the heat and return veg and chicken to the pan to reheat. Serve.

Good Housekeeping UK

Per Serving:

Cals: 742
Protein: 40 g
Total Fat: 56 g
Saturates: 24 g
Carbs: 17 g
Total sugars: 7 g
Fibre: 5 g

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