Slow cooker Thai green chicken curry

Bulking out a Slow cooker Thai green chicken curry with vegetables is a great way to stretch a small amount of meat to keep the cost down. But, if preferred, simply swap the sweet potatoes and edamame beans for two extra chicken thighs.

Ingredients

• 6 chicken thighs, skin removed and boneless, cut into 4–5cm/1½–2in chunks
• 6 tsp Thai green curry paste
• 400ml tin coconut milk, light or full-fat
• 2 tsp brown sugar, plus extra to serve (optional)
• 2 tsp fish sauce, plus extra to serve (optional)
• 300g/10½oz sweet potatoes (about 1 large one), peeled and cut into 2cm/¾in chunks
• 100g/3½oz frozen edamame beans
• 5 spring onions, trimmed and cut into 3–4cm/1¼–1½in chunks
• 2 tsp cornflour (optional)
• salt and freshly ground black pepper
• 2 limes, 1 juice only and 1 cut into wedges
• freshly cooked sticky or jasmine rice, to serve

Method

1. Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours.

2. Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes.

3. If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker.

4. When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside.

Slow cooker Thai green chicken curry