Northern Thai Fish Curry Slow Cooker Recipes

SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY

Steps:

• Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
• Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
• Cook on high for 2.5 hours.
• Stir in the peppers, green beans, chilli, and coconut milk.
• Cook for a further 30 minutes.
• Serve over rice.
• Enjoy!

NORTHERN THAI FISH CURRY (SLOW COOKER)

Steps:

• 1. Pour the heated vegetable stock into a 1.5qt slow cooker, along with all other ingredients except fish. 2. Cover with lid and cook on high for 2 hours. 3. At the end of the 2hrs, add the fish pieces to the stock and cook 15 mins. 4. Turn off the slow cooker and let sit for another 10-15 mins or until the fish is cooked through. 5. Serve over jasmine rice

NO-FRY THAI CURRY

Steps:

• Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.
• Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.

SLOW COOKER THAI CHICKEN CURRY

Steps:

• 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.
• Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
• Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
• Serve with rice and Thai basil scattered over.