SLOW COOK CURRY RECIPES

Name: Slow cooker Thai chicken curry
Prep time: 10 min
Cook time: 8 h
Yield: 4
Cuisine: Thai
Ingredients: 3 tbsp Thai green curry paste; 400ml coconut milk; 800g skinless and boneless chicken thighs, halved; 1 aubergine, chopped; 2 fresh lemongrass stalks, sliced; thumbsized piece root ginger, sliced; 6 lime leaves; 1 tbsp brown sugar; 1 tbsp fish sauce; cooked rice and fresh Thai basil leaves

SLOW COOKER THAI CHICKEN CURRY RECIPE | BBC GOOD FOOD

Slow cooker Thai chicken curry recipe | BBC Good Food image

Don't slave over a hot stove – our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories Dinner, Main course

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 10

Ingredients

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

Steps:

Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, FatContent 25 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 49 grams protein, SodiumContent 1.6 milligram of sodium

SLOW COOKER LAMB CURRY RECIPE | BBC GOOD FOOD

Slow cooker lamb curry recipe | BBC Good Food image

Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 2

Number Of Ingredients 12

Ingredients

1 large onion, halved and sliced
3 tbsp Madras curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
25g red lentils
210g can chickpeas (don’t drain)
1 tbsp grated ginger
1 tsp cumin seeds
1 cinnamon stick
75g curly kale
2 lean lamb steaks, fat removed, diced (about 240g)
cooked brown rice, to serve

Steps:

Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

Nutrition Facts : Calories 568 calories, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 13 grams fiber, ProteinContent 43 grams protein, SodiumContent 1.3 milligram of sodium

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