The husband was far too dubious for my idea to slow cook a thai curry let alone a thai curry using chicken breast, then to shred it. Here’s a dialogue throughout an 8 hour period:
“wait, what?”
“don’t blog this”
“it looks like coleslaw”
“you’ll never be able to make that look good”
“this is actually really good”
“oh the photos look better than in real life”
“it still looks like coleslaw but you should put it on the blog”
The Easiest Slow Cooker Thai Chicken Curry
Makes an absolute shit load
Ingredients
- 3 chicken breasts, quartered
- Bunch of coriander, chopped
- Green beans, chopped
- Handful of mushrooms, sliced
- 2 carrots, sliced
- 1 onion, diced
- 3 cloves of garlic, crushed
- Knob of ginger, finely chopped
- 1 cup chicken stock
- Juice from 1 lime
- 10 shakes of white pepper
- 2tsps brown sugar
- 1 can coconut milk
- 2tbs fish sauce
- 50g thai curry paste – I use my homemade green one but use whatever you like
Method
Quarter the chicken breasts so you have big chunks then get all your veg ready then plop everything in the slow cooker and turn on – high or low, up to you. Stir around so everything combined well. That is quite seriously it! Well except for shredding up the chicken after 5-8 hours. Told ya it was easy!
