Slow Cooker Thai Green Chicken CurryServings: 6Prep Time: 15 minCook Time: 3-4 hours on high, 6-8 hr

Slow Cooker Thai Green Chicken CurryServings: 6Prep Time: 15 minCook Time: 3-4 hours on high, 6-8 hrs on lowSTUFF1 lb chicken thighs1 medium sweet onion, finely diced2 tablespoons Thai Green Curry Paste*1 tablespoon crushed garlic1 tablespoon minced Ginger1 tablespoon lemongrass paste or fresh chopped lemongrass1 Red chilli - finely diced1 tablespoon fish sauce1 tablespoon Raw honey¾ cup coconut milk¾ cup chicken stock/broth4 fresh Kaffir Lime Leaves½ teaspoon salt1 cup red potatoes, quartered2 cups baby spinach2 cups Jasmine rice, optional, for servingSTEPSIn a large non-stick pan set to high, brown the meat for 2 to 3 minutes. Add the onion, garlic, ginger and chili and lemongrass stir through for 2 to 3 minutes until fragrant.Add the meat to the slow cooker, and add the curry paste, fish sauce, honey, lime leaves, stock/broth, and potatoes. Stir to combine.Set slow cooker to cook on low for 7 hours, or cook on high for 3 hours. Add the coconut milk, stir and cook for 1 more hour. Once its finished cooking stir in the baby spinach and serve, with steamed jasmine rice if you like.NOTESCurry Paste: 2 tablespoons Thai Green Curry Paste will result in a mild curry. For a medium curry, increase to 3 tablespoons of curry paste. Kaffir Lime leaves are available from supermarkets in the fresh fruit and veg section. There are also bottled kaffir lime leaves in the Asian section of Woolworths and Coles that you could try if you can’t find the fresh ones.This recipe is suitable to freeze for up to 8 weeks.To make this recipe on the stovetop, cook in a large saucepan with the lid on low heat for 3 hours, checking every hour. If cooking on the stovetop, you will need more liquid. Generally about ½ to 1 cup extra of either water or coconut milk should do the trick. However, do keep an eye on it to ensure it doesn’t dry out and burn. -- source link

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