Tuesday, 17 September 2013

Chicken Thighs Thai Style in the Slow Cooker

Chicken Thighs Thai Style in the Slow Cooker:  Carole's Chatter

As part of my quest to conquer my slow cooker, I tried a Thai style dish – Chicken Thighs.  I put a layer of thick potato and carrot slices on the bottom of the cooker.  Then laid the chicken thighs (cut into thirds) on top and added soy sauce, fish sauce, palm sugar, juice of ½ a lemon, ½ tsp of curry powder, 1 frozen pod of yellow curry paste (you could use a commercial paste) and 2 tablespoons of water.

After a couple of hours on low I checked and found I needed to add a little more water.  It is very hard to resist the temptation to take the lid off and stir etc but I understand that every time you do means an added ½ an hour of cooking time.

I added about ¼ cup of coconut milk about 30 minutes before the end. 

One reasonably successful experiment – it tasted like a proper curry.

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  1. this sounds like a great dish. My family is not a big fan of curry, but I like it

  2. Wonderful curry yaar, like the spice mix :)

  3. Love Thai flavor I don't use my slow cooker enough. I need a lesson or two. Thanks for this inspiration.

  4. Thai dishes are definitely one of our favorites. This looks amazing and can't wait to try it out!

  5. I'm with you on slow cookers. I'm not the best when it comes to using them...or maybe I just chose the wrong recipes. Anyway I know you're not the biggest fan either so I'm always interested to read your review of a slow cooker recipe. Thanks for linking this week.

    P.S. I also find it hard not to lift the lid and poke around!

  6. Hi Carole,
    This will just be full of flavor and delicious. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen


Your comments are most welcome. Cheers