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Make green curry in the slow cooker, delicious with pumpkin and bell pepper

This time a delicious green curry from the slow cooker. The recipe for this green curry with pumpkin is very easy to make. It contains ingredients that are easily available and it also requires relatively little work. I like that 😉 . Of course, the slow cooker still has to do its job by heating it on low for 7-8 hours, but the pre-work is ready in 15 minutes.

Green curry with pumpkin from the slow cooker

I love it slow cooking. Not only because I don't have to worry about it at the end of the day, but also because the flavors come out so well in the slow cooker. The taste of this green curry with pumpkin is also really fantastic. A delicious Thai dish with a light spice in it for the enthusiast. If you want to know more about my enthusiasm for this kitchen appliance, read my article about the slow cooker.

This green curry recipe from the slow cooker is enough for 4 people.

Ingredients for the green curry

  • 2 cartons of coconut milk
  • Small cup of stock
  • Package of green curry spice paste (I use the Fairtrade Original myself, see photo)
  • 4 cloves of garlic
  • piece of fresh ginger (3 cm approximately) grated
  • 2 chicken breasts
  • 2 bags of pumpkin pieces (or cut a whole pumpkin into cubes)
  • 1 onion
  • 1 bell pepper
  • Splash of soy sauce
  • 1 red pepper
  • Fresh coriander (for garnish)
  • Silver rice

Preparing the green curry from the slow cooker

Place the pumpkin in the slow cooker. Cut the bell pepper into pieces and chop the onion. This also goes in the slow cooker. Squeeze the garlic cloves over the vegetables and add the cup of stock and a splash of soy sauce. Remove the skin from the ginger and grate the fresh ginger through the vegetables. Add the spice paste and stir briefly.

Clean the chicken breast (at least… I always do that 😉 . Place the two chicken breasts on top of the vegetables and add the red pepper in its entirety. The chicken breast does not need to be covered by the liquid to be able to cook properly. You will see that as time goes by there will slowly be more moisture in the slow cooker Time to put the lid on the slow cooker and let the green curry cook slowly, set the slow cooker to setting 1 (low) for 7-8 hours.

Half an hour before your dish is ready, add the 2 packets of coconut milk. Do you think the dish is a bit too moist beforehand? Then you can safely remove some moisture. The 2 packets of coconut milk provide enough moisture to make the Thai green curry delicious and also deliciously creamy.

Boil the brown rice   and make sure you have a little fresh coriander ready in a bowl. After half an hour, your green curry from the slow cooker is ready to serve. Enjoy your meal!