Slow-cooker Thai chicken stew recipe
Created by The Tesco Recipes team
A slow-cook Thai chicken dish that's sure to become a favourite. Thai red curry paste is enhanced by zingy lemon and lime, while the Worcestershire sauce and fish sauce add some umami flavours. The coconut milk adds a mild sweetness.
See method- Serves 4-6
- 10mins to prepare and 4-8hrs to cook
- 276 calories / serving
- Freezable
Ingredients
- 5 chicken drumsticks
- 5 chicken thighs
- 1tbsp vegetable oil
- 4tbsp red curry paste
- 2tbsp soft brown sugar
- juice of half a lemon
- 1 tbsp Worcestershire sauce
- 2tbsp fish sauce
- 2 limes zested and juiced
- 1 x 400g tins coconut milk
- 125ml vegetable or chicken stock
To serve
- handful chopped fresh coriander
Each serving contains
- Energy
- 1145kJ 276.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.3gProtein 29.9gFibre 0.5g
Method
- Turn on the slow-cooker. Heat a large frying pan with the vegetable oil. Season the chicken pieces and brown on all sides. Remove and place in the slow-cooker.
- Sauté the curry paste for 2 minutes in the frying pan. Add the brown sugar, lemon juice and Worcestershire sauce and let the sugar melt. Pour in the coconut milk, stock, lime zest and juice and the fish sauce. Mix together and pour over the chicken in the slow-cooker. Cook for 4 hours (high) or 8 hours (slow) until the chicken is cooked through with no pink showing.
- See more Thai recipes .
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
