Name: Green chicken curry
Cook time: 285 min
Total time: 285 min
Yield: 6
Ingredients: 1 kilogram chicken thigh fillets, halved; 2 clove garlic, crushed; 2.5 centimetre piece fresh ginger (15g), grated; 1 fresh long green chilli, chopped finely; 2 tablespoon green curry paste; 2 fresh kaffir lime leaves, torn; 230 gram canned sliced bamboo shoots, rinsed, drained; 400 gram canned baby corn, rinsed, drained, chopped coarsely; 3/4 cup (180ml) chicken stock; 1 2/3 cup (410ml) coconut milk; 2 tablespoon cornflour; 1 tablespoon water; 1 tablespoon grated palm sugar; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2/3 cup loosely packed fresh thai basil leaves; 1/3 cup loosely packed fresh coriander leaves

This rich and fragrant green chicken curry is so simple to make in your slow cooker using curry paste and fresh herbs.

Looking for more curry recipes or more slow cooked curries?

Ingredients

1 kilogram chicken thigh fillets, halved

2 clove garlic, crushed

2.5 centimetre piece fresh ginger (15g), grated

1 fresh long green chilli, chopped finely

2 tablespoon green curry paste

2 fresh kaffir lime leaves, torn

230 gram canned sliced bamboo shoots, rinsed, drained

400 gram canned baby corn, rinsed, drained, chopped coarsely

3/4 cup (180ml) chicken stock

1 2/3 cup (410ml) coconut milk

2 tablespoon cornflour

1 tablespoon water

1 tablespoon grated palm sugar

1 tablespoon lime juice

1 tablespoon fish sauce

2/3 cup loosely packed fresh thai basil leaves

1/3 cup loosely packed fresh coriander leaves

Method

Combine chicken, garlic, ginger, chilli, paste, lime leaves, bamboo shoots, corn, stock and coconut milk in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 4 hours.

Blend cornflour with the water in small bowl until smooth. Stir cornflour mixture, sugar, juice, sauce and half the basil into cooker. Cook, uncovered, on high, about 20 minutes or until thickened slightly. Season to taste. Serve sprinkled with coriander and remaining basil.

Add curry paste to suit your heat level tolerance; the strength of the paste will differ between brands.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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