Recipe courtesy of Taste.com.au
The cooler months have finally arrived, so one of the first things I did was pull out my slow cooker.
One of the easiest recipes in my collection is a slow cooked chicken green curry. I put it on early Sunday afternoon and by dinner time, it’s ready ! Quick to prepare, no fuss, easy and plenty of leftovers for the coming week.
I hope you enjoy this recipe as much as I do:
6 chicken thighs
1 x 230g can bamboo shoots, drained
1 x 125g pkt frozen baby corn
4 fresh kaffir lime leaves, torn in half
1 x 400ml can coconut milk
1-2 tablespoons green curry paste (see note)
125ml (1/2 cup) Campbell’s Real Stock Chicken
1 cup (loosely packed) fresh basil leaves
1 tablespoon brown sugar
2 teaspoons fish sauce
Fresh basil leaves, extra, to serve
Steamed SunRice White Medium Grain Rice (or cauliflower rice), to serve
Lime wedges, to serve
Place chicken, bamboo shoots, corn and 2 lime leaves in the slow cooker. Combine coconut milk and curry paste and add to the slow cooker. Pour in stock. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
Shred remaining lime leaves. Add to the slow cooker. Add basil, sugar and fish sauce, and stir to combine. Top with extra basil. Serve with rice and lime wedges.