Thai Chicken Curry

Enaj
Enaj Member Posts: 50 ✭
edited June 2014 in Health and wellbeing

I know they say not to eat spicy food during chemo, but on many days this is all I really felt like.  It’s pretty easy to throw together and you can add as many vegies as you like.

Slow Cooker Thai Chicken Curry

  • 300g chicken thigh fillets diced
  • 1 x 400ml can reduced fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • 2 generous tablespoons of Thai curry paste, red or green
  • About 2 cups smallish diced pumpkin
  • 1 red capsicum diced
  • 1 carrot diced
  • Handful of green beans chopped
  • 1 zucchini diced
  • Small head of broccoli cut into flowerets

Pour the coconut milk into the slow cooker, stir in the curry paste, fish sauce and sugar. 

Add the diced chicken, pumpkin and carrot and give it a good mix up.

Set slow cooker to low and cook for 4 hours. I have a newish slow cooker  if you have one of the lovely old ones you’ll need to cook it longer. 

Once the pumpkin has broken down and thickened the sauce slightly add the beans, zucchini and broccoli and cook on high till the additional veggies are just tender, about 45 minutes to an hour. 

Serve over boiled rice.

Comments

  • Enaj
    Enaj Member Posts: 50 ✭
    edited March 2015

    Hi Annie13

    I get dinner for the two of us and enough for leftover for lunch for me the next day.  It's a very forgiving recipe so if you're catering for more or less just increase or decrease the chicken and veggies.

    Hope you enjoy it!!

    Enaj

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