Thai Green Curry Chicken Slow Cooked

Thai Green Curry Chicken Slow Cooked

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Thai Green Curry Slow Cooked

Recipe by Justine Schofield

pax icon 6 - 8 person   | time 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

  1. Combine Curry Paste, 2 x 270ml cans Light Coconut Cream and 1kg whole chicken thigh fillets or cutlets (skin removed) in the slow cooker.
  2. Cook in slow cooker for 6 hrs on LOW or 4 hrs on HIGH.
  3. Add eggplant and carrot in the last 1.5 hrs (LOW) or 45mins (HIGH) of cooking time.
  4. Serve with rice and garnish with basil leaves