THAI CHICKEN CURRY Recipe *SLOW COOKER* | One-pot Mid-Week Meal | NINJA FOODI 15 in 1

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream + water

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and provides a similar umami flavor.

Pour 400 milliliters of light coconut milk into the slow cooker.

Add 2 tablespoons of curry powder to the coconut milk.

Weigh out 60 grams of peanut butter and add it to the mixture.

Add 1 tablespoon of garlic (chopped or granules) to the sauce.

Add 1 tablespoon of fresh ginger or pure ginger to the sauce.

Mix all the sauce ingredients together until combined.

Squeeze the juice of half a lime into the sauce and mix.

Place 500 grams of raw chicken breast into the slow cooker.

Pour the sauce over the chicken breast and add red peppers.

Set the slow cooker to low and cook for 6 hours.

After 6 hours, shred the chicken in the slow cooker.

If the sauce is too runny, prepare a cornflour slurry by mixing 1 tablespoon of cornflour with 3 tablespoons of water.

Add the cornflour slurry to the slow cooker to thicken the sauce if desired.

Serve the chicken curry with rice and baby corn, garnished with coriander and a lime wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens