Slow Cooked Chicken Green Curry

You’ll wanna happy cry at how easy (yet delicious) this chicken green curry is. Your exhausted afternoon self will love you for it when you get home to this divine slow cooked goodness 😉 save this one for later

Ingredients

1 jar green curry paste (190g)

600g chicken thigh

1 large brown onion, finely chopped

2 carrots, quartered

1/2 red capsicum, roughly chopped

1 can coconut milk

1 bunch chinese broccoli/Asian greens

Generous pinch of salt

2 tsp fish sauce (optional)

Handful of coriander

Method

1. Trim the chicken thighs and cut into thick strips.

2. Add the onion, carrots and red capsicum to the slow cooker, along with the chicken, green curry paste and salt. Stir well to combine, then set on low and cook for 6 hours. One hour before you’re ready to serve, add the (washed and chopped) Asian greens and the fish sauce (if using).

3. Stir well and serve with some steamed rice, a wedge of lime and fresh coriander.

Note: if you like a thicker sauce, combine a splash of water with 2 teaspoons of cornflour and add this to the curry just before serving, stirring well until it thickens slightly.