It’s a breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai ...

Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

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.

1 1/2-2 lbs boneless, skinless chicken (thighs ... 1 tbsp yellow curry powder, plus more to taste 1 tbsp minced lemongrass Freshly ground black pepper Vegetable oil or coconut oil, for cooking ...

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

Add the chicken ... curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the stock and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the ...