Slow Cooker Thai Green Curry

Ingredients for  4  Servings

• 6

  Chicken thighs, skin removed and boneless, cut into 4–5cm 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

  Sweet potatoes (about 1 large one), peeled and cut into 2cm chunks
• 100g

  Frozen edamame beans
• 5

  Spring onions, trimmed and cut into 3–4cm 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

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Over 2 hours

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 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.