Slow-cooked Thai green chicken curry

Summary

In search of a delicious, slow-cooked delight that’s both hearty and healthy? Look no further. Slow-cooked Thai green chicken curry is a fabulous fusion of flavors, offering a delightful balance of spicy, sweet, and savory in every bite. This recipe guarantees a taste of Thailand right in your kitchen, promising to take your tastebuds on a tantalizing trip. Not only is it bursting with flavor, but it’s also packed with nutritional goodness. So let’s dive right into the cooking process.

Ingredients 

Here’s a list of what you’ll need to whip up this tantalizing slow-cooked Thai green chicken curry:

– 2 chicken breasts (500g)
– 2 cans of coconut milk (800ml)
– 2 tablespoons Thai green curry paste (30g)
– 1 tablespoon vegetable oil (15ml)
– 1 red bell pepper, sliced (150g)
– 1 large onion, finely chopped (150g)
– 2 cloves of garlic, minced (6g)
– 1 thumb-sized piece of ginger, grated (20g)
– 1 tablespoon fish sauce (15ml)
– 1 tablespoon brown sugar (15g)
– 1 handful fresh basil leaves (20g)
– 1 handful fresh coriander leaves (20g)
– 2 limes, juiced

Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 4

Nutritional Facts per Serving

Calories: 472
Protein: 32g
Carbs: 18g
Fat: 33g
Fiber: 2g
Sugar: 5g

Instructions for a good Slow-cooked Thai green chicken curry

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. Add the Thai green curry paste and cook for another 2 minutes.
4. Add the chicken breasts and cook until they’re lightly browned on all sides.
5. Transfer the chicken and the curry mixture into a slow cooker.
6. Add the coconut milk, fish sauce, and brown sugar into the slow cooker. Stir well.
7. Add the sliced red bell pepper.
8. Cover the slow cooker and set it on low heat. Let it cook for about 4 hours.
9. After 4 hours, stir in the fresh basil and coriander leaves, and lime juice.
10. Serve your slow-cooked Thai green chicken curry over steamed jasmine rice.

Tips

1. For an extra kick, add 1-2 chopped green chillies along with the curry paste.
2. If you prefer a thicker curry, you can add 1 tablespoon of cornstarch mixed with 2 tablespoons of water towards the end of the cooking process.

Serving Suggestions

Your slow-cooked Thai green chicken curry is best served hot, over a bed of jasmine rice. Complement this with a side of stir-fried vegetables for a complete, balanced meal. Don’t forget to garnish with a sprig of fresh coriander and a wedge of lime for a restaurant-like presentation.

Our slow-cooked Thai green chicken curry recipe at AH7 is not just about feeding you; it’s about taking you on a culinary journey right from your kitchen. It’s about experiencing the magic of slow cooking and the vibrancy of Thai cuisine. It’s about embracing healthy, wholesome food that doesn’t compromise on flavor. So go on, give it a try, and let us know how it turns out. Happy cooking!