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slow cooker thai chicken curry

www.bbcgoodfood.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 8 hours

Total: 8 hours, 10 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

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.

Step 2

Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.

Step 3

Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.

Step 4

Serve with rice and Thai basil scattered over.

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