Stir in the coconut milk, Quorn, courgettes and mangetout and cook for a further 1 hour. Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. 1 (1 inch) piece fresh ginger, finely chopped, 2 pounds skinless, boneless chicken breasts, Back to Slow Cooker Thai Green Chicken Curry. Super easy and versatile! I serve this Thai curry topped with coriander, spring onions and peanuts – on a … Make sure this account has posts available on Foodie Pro & The Genesis Framework. Stir mixed vegetables and bell pepper into the slow cooker. Enter your email address to subscribe to Planet Veggie and receive notifications of new posts by email (no spam - vegan or otherwise - I promise!). I thought the whole point of a slow cooker was that you bunged everything in it, went off to do whatever it is that you do all day and, when you get back, your dinner’s ready. Stir gently until spinach begins to wilt. I will make it again with the above changes. Because it was my first go at slow cooking, I wanted to do everything properly, so I followed the instructions, fried some of the ingredients first then added everything else and left it alone for a few hours. Transfer stock to the slow cooker. It’s well worth the extra step for the additional tastes. (adsbygoogle = window.adsbygoogle || []).push({}); I have the same slow cooker as you! You can use whole chicken thighs instead of breasts, if desired. Everything came out beautifully; each vegetable and piece of Quorn soaked up the flavour of the curry paste and coconut, the carrot was wonderfully tender, the mangetout retained its bite, but the red pepper that was in there had disintegrated, leaving only a few bits of skin. Easy Vegan Tinned Tomato and Basil Soup Recipe, The Top 5 Vegetarian and Vegan Facebook Groups, Veganuary: Vegan Leek, Mushroom and Spinach Tart, Air Fried Spicy Polenta Chips in the Optimum…, This error message is only visible to WordPress admins. Nutrient information is not available for all ingredients. textures great as were volumes suggested, think I might fry off the Quorn before adding next time and add more Thai green curry paste to add a bit more flavour as it was a bit insipid, I think it has the makings of a great dish though thank you. Of course, then I also needed a cookbook, so I bought a copy of Slow Cooking for Vegetarians and tonight I made the Thai green curry with Quorn. About 1 hour before serving, add coconut milk and cream to slow cooker and stir to combine. About 10 minutes before serving, add green beans and cook until tender. I’d been looking at them on Amazon and hearing good things from friends so when I saw this one on the shelf in Tesco for £14, I thought I might as well give it a go.


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