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Thai Green Chicken Curry in a Slow Cooker

Experience the aromatic flavors of Thailand with a convenient twist using a slow cooker. Succulent chunks of chicken simmered with a fragrant Thai green curry paste and creamy coconut milk create a satisfying dish. Tender sweet potatoes and vibrant edamame beans add a touch of sweetness and texture. Adjust the seasoning to your liking and serve with lime wedges for a refreshing finish.

Serves 4
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  • 6 chicken thighs, skin removed and boneless
  • 6 tsp Thai green curry paste
  • 400ml coconut milk, light or full-fat
  • 2 tsp brown sugar
  • 2 tsp fish sauce
  • 300g sweet potatoes
  • 100g frozen edamame beans
  • 2 tsp cornflour
  • to taste salt
  • to taste freshly ground black pepper
  • 2 limes

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