The slow cooker is ideal for this Thai curry recipe. So if you have a slow cooker, I would use it for it, but you can of course also prepare it in the wok. I've made this Thai curry marinade both ways and it tastes delicious. Thai curry in slow cooker or wok? You will find both preparations in this recipe.
Table of contents
If you are going to make the Thai curry yourself in the slow cooker, you have to take into account that you need a preparation time of about 15 minutes and that the slow cooker needs about 6 hours on the lowest setting or 4 hours on the highest setting . You can also use the Express Pot instead of the slow cooker.
This Thai curry consists of vegetables, the Thai curry paste itself and a Thai curry marinade in which you marinate the chicken.
Tip:Put the chicken in the marinade the night before, then you know for sure that it has had enough time to absorb.
I assumed ingredients for 4 people.
Cut the onion, zucchini, carrots, spring onions and bell pepper into small pieces.
Variation tip If you want, you can also add leeks or pak choi, which are also very tasty in your Thai curry in slow cooker.
It is preferable to make this the night before when you make this Thai curry recipe in the slow cooker.
Mix all ingredients of the Thai curry marinade together. Cut the chicken breast into cubes and let it marinate for a few hours.
You can find other delicious recipes for the slow cooker here.
To give this Thai curry in slow cooker a really nice taste, you also need a delicious curry paste in addition to the marinade. A bit like the bumbu you buy in the store, but then made yourself from herbs and a base of soy sauce.
Ingredients for the Thai curry paste
The curry paste is of course a bit spicy because of the sambal, but we like that. Even the children love it, although it could be a little less spicy for them, so you can take that into account.
Mix all the ingredients of the curry paste together. You will eventually use this as the basis for the taste of the Thai curry. If you want, you can of course also make this curry paste the night before.
And then the moment has arrived when the Thai curry can be made in the slow cooker. Place the chicken breast in the slow cooker. Place the carrot, onion, zucchini, spring onion and bell pepper on top and add the Thai curry paste.
Note:if you want to use the green beans in the slow cooker, make sure you have boiled them for at least 5 minutes first to destroy the natural toxin Lectin. You can also cook the green beans separately at the end and add them last before serving.
Set the slow cooker on the low setting for 6 hours, or the high setting for 4 hours and making the Thai curry in the slow cooker is a fact.
Half an hour before you want to serve, add the can of coconut milk. Preferably not earlier, because then you have the chance that the chef's mlek will curdle and that is a shame, of course. You can also choose to immediately add the coriander, chopped finely. Or you can add the coriander just before serving. That's what I like best.
Tip Serve with boiled rice or, for example, the Smart pasta rice that I use myself to eat low-carb. Or you are going to make cauliflower rice yourself, that is also delicious on the side!
If you are going to make the Thai curry in the wok instead of in the slow cooker, that is of course also possible.
First make the Thai curry marinade and let the chicken breast cubes marinate for an hour. While making the Thai curry paste and then cut the vegetables into small pieces.
Boil the green beans and the carrots for about 15 minutes (or steam for half an hour). Wok while the marinated chicken breast and when the chicken is almost cooked add the zucchini, onion, spring onion and bell pepper. Wok for another 10 minutes,
Add the cooked green beans and the diced carrots together with the coconut milk and the homemade curry paste. Stir in the wok for 10 minutes and your delicious Thai curry is ready.
Serve with rice and chopped fresh coriander on top.
Enjoy your meal!
Also delicious to try:CAULIFLOWER CURRY from the slow cooker!
