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    You are in: Home / Recipes / Slow Cooker Yellow Chicken Curry Recipe
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    Slow Cooker Yellow Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    The Normans's Note:

    Easy, simple, delicious recipe - the most prep time is for the curry paste. But it provides enough for two curries. For a vegetarian version, leave out the chicken and whack in more veg!

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    Ingredients:

    Servings:

    Units: US | Metric

    PASTE

    RECIPE

    Directions:

    1. 1
      PASTE.
    2. 2
      Soak red chillies in boiling water for 15 minutes. Drain and chop. Heat a frying pan, add the peppercorns, coriander, cumin and turmeric and dry fry over medium heat for 3 minutes. Transfer to mortar and pestle or food processor and grind to fine powder. Place ground spices, chilli, ginger, garlic, shallots, lemon grass and shrimp paste in mortar and pestle or processor and grind until smooth. Stir in the lime rind.
    3. 3
      RECIPE.
    4. 4
      Add 3 tblspn curry paste to milk and vegetable stock. Add all ingredients except fish sauce and palm sugar to slow cooker. Cook on high for 2 hours and low for 1 hour. Stir in fish sauce and palm sugar. Serve over rice noodles or rice.

    Ratings & Reviews:

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    Nutritional Facts for Slow Cooker Yellow Chicken Curry

    Serving Size: 1 (1237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 703.5
     
    Calories from Fat 283
    40%
    Total Fat 31.4 g
    48%
    Saturated Fat 21.4 g
    107%
    Cholesterol 124.5 mg
    41%
    Sodium 902.5 mg
    37%
    Total Carbohydrate 70.1 g
    23%
    Dietary Fiber 20.4 g
    81%
    Sugars 22.9 g
    91%
    Protein 51.2 g
    102%

    The following items or measurements are not included:

    lemongrass

    shrimp paste

    vegetable stock

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