Slow Cooker Thai Green Curry

🥘 Ingredients

• chicken thighs 500 g
• shallot 2
• green pepper 1
• baby corn 6
• sugar snap peas 50 g
• coriander 1 bunch
• lemongrass 1 stick
• lime leaves 5
• sugar 1 ½ tsp
• soy sauce 4 tbsp
• pepper
• flour 30 g
• Thai green curry paste 2 tbsp
• coconut milk 400 ml
• lime ½
• rice 2 cup

1. 1

   Place chicken thighs into slow cooker .
2. 2

   Add shallot , green pepper , baby corn , sugar snap peas , coriander , lemongrass , lime leaves , sugar , soy sauce and pepper into slow cooker . Sprinkle flour and stir thoroughly until everything is evenly mixed.
3. 3

   In a pan , fry Thai green curry paste until it loosens and becomes highly fragrant. Pour in coconut milk and combine together until cream has completely melted and sauce looks silky.
4. 4

   Pour sauce into the slow cooker, squeeze over the lime and stir through well. Replace the lid and cook on high for 3 hours .
5. 5

   Cook rice according to packet.