30 May 2024

Slow Cooker Thai Green Curry

RECIPE & PHOTOGRAPHER: Jaz Mathisen

Resident Station Cook.

As the days get shorter and colder, I always enjoy pulling out my trusty slow cooker. There’s something comforting about being able to ladle a steaming hot curry into a bowl with rice. This curry paste is delicious and can be stored in the fridge until you need it; or make a double batch for an even quicker meal another night. 


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INGREDIENTS

For the curry paste: 

1 onion, roughly chopped 

4 cloves garlic 

½ tbsp each of cumin, coriander and turmeric 

¼ cup peanut oil 

½ tsp salt 

3 green chillies, seeds scraped out 

¼ cup coriander leaves (or flat leafed parsley) 

For the curry: 

1kg boneless, skinless chicken 

2 tbsp brown sugar 

2 tbsp fish sauce 

1 x 400ml can coconut cream 

1 chicken stock cube 

Half a head of broccoli, cut into florets 

METHOD

  1. Add all the curry paste ingredients into a blender and blend until smooth. Scrape into a frying pan and cook over a low heat for 5 minutes, or until the curry paste is fragrant.
  2. In the slow cooker, add the curry ingredients (minus the broccoli) and the curry paste. Stir to combine and then cook on high for 3–4hrs. During the final 30 minutes of cooking, stir in the broccoli florets. 
  3. Cook the rice according to the packet directions. In bowls, serve the rice and curry with a little extra coriander or flat leaf parsley and dried chilli flakes for an extra kick. 

This recipe featured in our May Social Club newsletter.

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