Slow Cooker Thai Green Chicken Curry

Directions

1. 1

   Make curry sauce by mixing all the ingredients listed in a jug or bowl.

2. 2

   Prepare vegetables by slicing onion into thick slices, capsicum into thick chunks and green beans in half.

3. 3

   Add chicken to the base of the slow cooker. Season well with pepper.

4. 4

   Add onion, tear up the kaffir lime leaves and place them on top.

5. 5

   Pour over the sauce. You might like to wrap the lid in a tea towel to absorb some of the steaming liquid/condensation.

6. 6

   Cook on high for 2 hours. Or low for 3.5 hours.

7. 7

   Now add capsicum and beans. Stir through and cook for a further 45mins on high (1.5 hours on low) or until the veg has softened.

8. 8

   If you would like to thicken the sauce, take a small bowl and add a small amount of cooking liquid. Mix in 2 heaped teaspoons of cornflour. Add this back to the slow cooker and simmer for another ten minutes to heat through.

9. 9

   Serve with cooked rice, and garnish with fried shallots, herbs etc