This is such a great sow cooker recipe and one that could be easily used for when you have guests, as the prep is well in advanced leaving you time to have fun with your guests.
X5 chicken breasts (cut into cubes)
2 tsp of Onion powder
2 tsp of chopped garlic
1 tsp of ground coriander
1 tsp of ground ginger
small knob of unsalted butter
x2 Thai green chillies
1 1/2 cans of coconut milk
Juice of 1 lime
1 lemongrass stalk (break the stalk in half when you place in the pot)
4 kefir lime leaves dried
200ml of chicken stock
2 tbsp of green curry paste
2 tsp of fish sauce
1 thumb of fresh ginger sliced into matchsticks
A handful of fresh coriander to serve.
**additional options I like to throw in chunky chopped green pepper/green peas or aubergine right at the end (be careful not to overcook them) for texture, I also love to add thai aubergine however a lot of supermarkets don’t sell them. If you are planning far enough ahead you can buy these on amazon.
In a large pan with a knob of butter, 1 tsp of onion powder, ground ginger and 1 tsp of chopped garlic, fry and seal off your chicken until its nicely golden and cooked all the way through, add your thai green chillies (NOTE I do like to test how hot these chillies are as I think each and everyone is different spice wise tailor the amount of chilli used to your tastebuds)
Separately in your slow cooker throw in all the rest of the ingredients, once the chicken is cooked and sealed scrape all the juices and chicken into the rest of the ingredients and cook on a low temp for 8 hours.
I like to serve the curry with fluffy Quinoa or if you are trying to stick to low carbs in the evening cauliflower rice. Serve with fresh coriander on top.