Ben Tasker Eagle

Slow Cooker Thai-Style Chicken Curry

Published: 2020-10-27 09:41:30 +0000
Categories: Main, Chicken, Slow Cooker,

I struggle with many Thai curries because they tend to have fish oil added, and I can't stand even the slightest hint of seafood. This simple recipe gives a fragrant, Thai-Style curry without that problem (though you can add it if you miss it)

If you want to add a bit more of a punch, and some chilli's to the ingredient list

Cooking Time

Prep: 15 mins
Cooking: 480 mins
Total: 495 mins


Slow Cooker


  • 400ml can coconut milk
  • 3 chicken breasts
  • 5cm piece of root ginger
  • 1 lime
  • 2 tbsp dried ground coriander
  • 1 pack mangetout
  • 1 pack baby corn
  • 1 tin bamboo strips (drain the water)
  • 3 baby bite peppers


  1. Cut the chicken into small chunks
  2. Peel the ginger and cut into small slices (or use the peeler to create thing shavings)
  3. Cut the ends of the mangetout
  4. Slice the baby corn down the middle and then slice each half into 3 chunks
  5. Chop the peppers into small chunks
  6. Juice and zest the lime
  7. Place the chicken into a large non-stick frying-pan and put over a medium heat, cook until golden brown
  8. Add the ginger to the pan
  9. Add the mangetout, baby corn, bamboo and pepper
  10. Pour in the coconut milk
  11. Stir in the ground coriander and lime juice/zest
  12. Bring to the boil
  13. Transfer all to the slow cooker and cook on low for 8 hours
  14. Before serving, spoon off any excess fat, and serve with steamed rice


curry, thai, asian, chicken, slow cooker,
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