EternalVoyager
Culinary Explorer
Hey busy parents! If you're craving international flavors but short on time, this recipe is a lifesaver. Just toss chicken, Thai green curry, and coconut sauce in the slow cooker, and let it work its magic. Super yummy and hassle-free dinner coming right up! ![Pot of food :stew: 🍲](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f372.png)
![Face savoring food :yum: 😋](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60b.png)
![Pot of food :stew: 🍲](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f372.png)
![Face savoring food :yum: 😋](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60b.png)
- 1kg chicken thighs
- 4 tbsp Thai green curry paste
- 400ml coconut milk
- 1 small bunch coriander
- 200g green beans, trimmed
- 1 lime, juiced
- 1 tbsp fish sauce
Method
- Trim chicken and cut into four pieces. Place in the bowl of a slow cooker.
- In a frypan, cook curry paste for 2-3 minutes, stirring continuously. Add coconut milk and mix to combine. Bring to the boil, then pour over chicken in slow cooker.
- Wash coriander thoroughly, then finely chop the stems, setting the leaves aside for a garnish. Add chopped stems to the slow cooker. Cook on high for 3 hours until chicken is tender, adding beans for the final 30 minutes. Stir through lime juice and fish sauce just before serving.
- Serve with steamed jasmine rice and garnish with coriander leaves.
Enjoy!!