Thai Yellow Curry Chicken Slow Cooked

Thai Yellow Curry Chicken Slow Cooked

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Thai Yellow Curry Chicken Slow Cooked

Recipe by Justine Schofield

pax icon 4 - 6 person   | time 10 minutes prep and 6 hours on low cook
 

Ingredients

  • ⅓ cup Ayam™ Thai Yellow Curry Paste
  • 500g chicken thigh fillets, diced into 2cm pieces
  • ½ can Ayam™ Coconut Milk 270ml
  • 1 tbsp Ayam™ Fish Sauce
  • 1 tbsp brown sugar
  • 1 small red capsicum, chopped into 2cm pieces
  • 120g green beans, trimmed and chopped
  • 12 red or yellow grape tomatoes
  • Chopped coriander, to garnish (optional)
 

Method

  1. Combine chicken, curry paste, coconut milk, fish sauce and brown sugar in a slow cooker.
  2. Cook for 6 hrs on LOW.
  3. Add the vegetables in the last 30 minutes of cooking time.
  4. Serve with rice, garnish with coriander.

 

Tip: Can use thigh fillets with the bone. For softer beans add during the last hour of cooking time.