Ingredients Jump to Instructions ↓

  1. 2 tbsp sunflower oil

  2. handful basil leaves , torn 2 tbsp sunflower oil

  3. 500g boneless, skinless chicken thighs , cut into bite-size pieces

  4. 1-2 tbsp Thai green curry paste

  5. 2 small parsnips , cut into chunks

  6. 400g can coconut milk

  7. 1 tbsp fish sauce

  8. 2 tsp light muscovado sugar

  9. 100g mushrooms , sliced

  10. handful frozen peas

  11. handful basil leaves , torn

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.

  2. Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.


  4. Cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.


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