Sort ingredients
newclurbomb
QR Code
Listen
Pdf
Add the diced chicken, onion, garlic, ginger and three tablespoons of the Thai green curry paste to the slow cooker. Toss well so the chicken is evenly coated.
Pour in the light coconut milk. Add the sliced red and yellow peppers and baby corn. Stir in the soy sauce.
Cook on low for 4-5 hours.
20-30 minutes before serving, stir in the remaining tablespoon of curry paste, the green beans and the coriander. Mix in the cornflour slurry. Turn the slow cooker to high and cook for the final 20-30 minutes until the sauce thickens slightly and the beans are tender crisp.
Stir in the lime juice just before serving. Taste and adjust seasoning if needed. Garnish with extra coriander leaves and, if liked, sliced red chilli.
Spoon the curry over jasmine rice. Serve with a light Asian slaw on the side if desired.