This is our slow cooker Thai curry recipe, Really delicious and full of flavour, the cornflour (or corn starch) thickens the sauce.

All the base Thai curry flavours are in there, the lemongrass, garlic, ginger, lime and coriander combine to create the great flavours, with the chillies, cumin and oyster sauce adding to the final curry.

We added 2 chillies in the dish and it was spicy, so if you prefer a less spicy curry, one chilli would be enough.

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Serves: 3-4
Cooking Time: 6 Hours
Setting: LOW

3-4 Chicken Breasts
2 Onions
2 Green Chillis
Handful of Parsley
Handful of Coriander
1 Chicken Stock Pot
1 Teaspoon Garlic Puree
1 Teaspoon Lemongrass Puree
1 Teaspoon Ginger Puree
1 Tablespoon Ground Coriander
2 Tablespoon Cumin
2 Tablespoon Lime Juice
2 Tablespoon Oyster/Fish Sauce
400ml Coconut Milk
2 Tablespoon Cornflour/Corn Starch

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