Once you’ve made the curry paste (just throw everything into a blender) this healthy Thai green chicken curry couldn’t be simpler: think stir-fry, but with a fragrant coconut sauce.

Enjoy a taste of Thai cuisine with this coconut ... vegetables such as bell peppers, broccoli, bok choy or mushrooms. Leftover coconut curry chicken soup should be stored in an airtight container ...

One highlight of the menu is the Sweetened Green Curry Chicken. This dish is prepared with fresh chicken leg meat, mixed with Thai sweet green curry, coconut milk, zucchini, and Thai basil mints.

Bok choy: A small, tasty green vegetable ... Add the garlic paste to the chicken stock. Add the red curry and the mushrooms.

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water.

Add in curry paste and fry for 30 seconds (this may spit a little). Pour over coconut milk then add in fish sauce, sugar, chicken, potatoes, coriander stalks and kaffir lime. Continue to mix and ...