Thai Green Curry Slow Cooked
Recipe by Justine Schofield
6 - 8 person | 
10 minutes prep and 6 hours on low or 4 hours on high cook
Ingredients
- ½ Cup Ayam™ Thai Green Curry Paste
- 1kg whole chicken thigh fillets or cutlets (skin removed)
- 2 x 270ml can Ayam™ Light Coconut Cream
- 100g eggplant, chopped into 2cm pieces
- 1 small carrot, thickly sliced
- 2 kaffir lime leaves, finely sliced
- Basil leaves, to garnish
Method
- Combine Curry Paste, 2 x 270ml cans Light Coconut Cream and 1kg whole chicken thigh fillets or cutlets (skin removed) in the slow cooker.
- Cook in slow cooker for 6 hrs on LOW or 4 hrs on HIGH.
- Add eggplant and carrot in the last 1.5 hrs (LOW) or 45mins (HIGH) of cooking time.
- Serve with rice and garnish with basil leaves
