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Helloooo food lovers, today we are going to learn about a Thailand meal that has so many benefits to our health, some of the many benefits are,

Its ability to reduce the risk of heart disease.

Its ability to lower blood pressure,

Improve digestion,

Treat infections,

Clear the respiratory tract of excess mucous and

Promote skin health.

Let’s get started,

Slow Cooker Green Chicken Curry Recipe

Chicken is a great source of protein and is much lower in fats compared to other meats. This dish is also a great way to get in a serving of vegetables while still tasting great.

You are just going to love this dish.

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Dinner

Cuisine asian

Servings

Equipment

Slow cooker
saucepan

Ingredients

Chicken pieces on the bone (chicken thighs)
Green curry paste (add more depending on how spicy you want it to be)
Brown onions, cut into wedges
Coconut milk
Lemongrass paste
Drained kaffir lime leaves or bay leaves
Thick rice noodles
Snow peas or green beans cut halved diagonally
Pak choy, halved or cut into wedges lengthways
Lime juice
Brown sugar
Fish sauce

Instructions

Put the chicken pieces on the bone (chicken thighs), green curry paste, brown onion, coconut milk, lemongrass paste and lime leaves in a slow cooker.
Cover and cook for some hours in the slow cooker until the chicken is falling off the bone to your preferred softness.
Put the thick rice noodles in a large heatproof and add hot boiling water to cover the noodles and set aside for some minutes until it becomes tender or simmer noodles on heat for some minutes until tender.
Afterwards, drain noodles well
Meanwhile, cook the snow peas or green beans and pak choy or spinach in a saucepan of boiling water for some minutes until bright green.
Refresh it under cold water. Drain
Add the lime juice, sugar and fish sauce to the curry in the slow cooker and stir to combine. Season
Dish out the curry and chicken over the noodles in the bowls. Top with the snow peas and pak choy