Thai Green Chicken Curry in a Slow Cooker
This is great for feeding a crowd, or for cooking ahead and freezing. It works out at $3.40 a serving with the brown rice and premixed spice paste.
Makes 12 serves
Preparation time: 30 minutes
Cooking time: 4 hours 10 minutes
1 kg (2 lb 4 oz) chicken thigh fillets, cut into chunky pieces
6 medium potatoes, peeled and quartered
1 large carrot, scrubbed and sliced
1 red capsicum, sliced
1 large zucchini, sliced
1 cup (150 g/5 oz) button mushrooms
2-3 chillies, seeded and thinly sliced
About 1/3 cup Thai green curry paste, or to taste
2 x 400 ml (14 fl oz) cans light coconut milk
1½ cups snow peas, topped and tailed
1 cup frozen baby peas
1/3 cup raw cashews
Tip the chicken chunks into the slow cooker along with the potatoes, carrot, capsicum, zucchini, mushrooms and chilli.
Mix the curry paste with the coconut milk and pour this into the pot. Stir all the ingredients together mixing together well.
Put the slow cooker on for 4 hours and 10 minutes. Our slow cooker only has one setting while some others can be set to low, medium and high. I would imagine that you would want to set your cooker to medium. Forty-five minutes before the end of cooking time, add the snow peas, baby peas and cashews.
Serve with rice and topped with some sprigs of coriander if you like.