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