Slow-Cooked Thai Chicken Curry

Slow-cooking is very easy - you simply dump all your ingredients in the cooker and let it do its thing for a few hours. No checking or stirring required.

And cooking at a low temperature helps you preserve the vitamins and minerals in your food! 💚

Keyword Dairy-Free, Gluten Free

Servings 6

Author Adri Fonseca | Health Coach

Equipment

Slow-cooker

Ingredients

2 cans coconut milk
2 tbsp green curry paste (preferably unsweetened)
¼ cup filtered water
500 grams chicken thighs (skinless, boneless, and cut into 2-cm pieces)
4-5 baby eggplants (cut into 3-cm pieces)
1 large courgette (cut into 3-cm pieces)
250 grams green beans (trimmed)
A handful of coriander leaves (to serve)
Sea salt and freshly ground black pepper to taste

Instructions

Combine the coconut milk, curry paste, and water in the slow-cooker insert. Mix well.
Add the chicken and eggplant. Cover and cook for 4 hours on low or 2 hours on high.
Toss in the green beans and courgettes and combine. Cook on low for another 30 minutes.
Taste and adjust seasoning, if necessary. Serve and sprinkle coriander leaves on top.
Enjoy with a side of quinoa or cauliflower rice.