Slow-Cooker Thai Green Curry
by Jordan Ballantine
for 5 servings
1 kg (2 lb) bone-in, skin-on chicken thighs
2 tablespoons thai green curry paste, add more depending on how spicy you like it
2 tablespoons soy sauce
300 g (3 cups) red bell pepper, sliced
200 g (½ cup) green beans, topped and tailed
1 red chili, chopped and deseeded
400 g (15 oz) coconut milk, 1 can
salt, to taste
pepper, to taste
oil, for frying
Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
Cook on high for 2.5 hours.
Stir in the peppers, green beans, chilli, and coconut milk.
Cook for a further 30 minutes.
Serve over rice.
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