Green Thai Curry for the Slow Cooker
I’m a huge fan of my slow cooker and a regular favourite in our house is a Green Thai Curry, normally with chicken or prawns but it this case turkey breast. It’s not necessarily the most authentic recipe but we love it and it’s not too spicy for the boys. It’s also relatively quick, for a slow cooker recipe anyway. I find this is easily enough for 2 adults and 2 kids.
- You choice of meat/fish (I used 500g of turkey breast)
- 1 large onion chopped
- 1 yellow pepper chopped
- 1 small tin bamboo shoots
- 1 small tin water chesnuts
- 50g green thai curry paste (I like Sharwoods single serving pouches)
- 1 large tin coconut milk
- Warm your slow cooker.
- Brown your meat in a frying pan and add to the cooker (unless it’s fish/prawns in which case keep it for later).
- Soften the onion and pepper in the pan with a little oil, add the drained bamboo shoots and water chestnuts (chop in half if they are whole) and then the curry paste, stirring for a couple of minutes without letting the paste burn.
- Pour in the coconut milk, stir briefly until the paste changes it’s colour and break up any lumps in the milk.
- Transfer to the slow cooker for 2 1/2 hours on high then serve with rice.
- If using fish or prawns add them to the sauce in the cooker about 30 min before serving, check it’s cooked through.
If you’d rather go spicier you can add a chopped green chilli, with or without the seeds with the onion and the pepper.