A great meal to make in the slow cooker is a curry.
Throw in your meat and spices and the meat will soften beautifully, while the flavours and spices develop throughout the day, leaving you a truly great meal to eat at the end of a long day.
A thai green curry is great for this. However, I thought I’d try something new and make a yellow curry instead. The addition of potatoes makes this different from a green/red curry.
If you want, you can buy a yellow curry paste and use that, but I made my own, using this recipe.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- 2 small shallots , peeled and roughly chopped
- 3 garlic cloves , peeled and roughly chopped
- a small chunk ginger , peeled and roughly chopped
- 2 tsp shrimp paste
- 2 long yellow or red chilli , roughly chopped
- coriander root from a small bunch
- 1/2 to 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen prepared lemongrass (available at Asian stores)
- 1/3 tsp. white pepper (available in the spice section)
- 2 Tbsp. brown sugar (or palm sugar if you have it)
- 1 Tbsp. lime juice
Combine all these ingredients into a food processor, to make a paste. Add 3 tbsp of this paste to the slow cooker.
Next, add portions of chicken. I used about 6 frozen chicken drunksticks/thighs. I didn’t bother to defrost them, but put them right in the slow cooker with the paste. Next, add some new potatoes sliced into halves or thirds. You don’t want them to be too small, otherwise they will just turn to mush. Add a can of coconut milk and then enough chicken stock to cover the chicken.
Then, switch the slow cooker on low and leave for 8 hours or until you’re ready for it.
Serve with sticky rice. Before you serve, add a table spoon of fish sauce and a squeeze of lime juice. I also prefer to shred the chicken into the sauce (as my boyfriend doesn’t love eating chicken on the bone), but you can just serve as is.