Slow Cooker Thai Green Curry

🥘 Ingredients

• Thai green curry paste
  2 tbsp
• baby corn (cut in half)
  6
• chicken thighs (cut into chunks)
  500 g
• coconut milk
  400 ml
• coriander (finely chopped)
  1 bunch
• flour
  30 g
• green pepper (roughly chopped)
  1
• lemongrass
  1 stick
• lime (juiced)
  1/2
• lime leaves
  5
• pepper
• rice
  2 c
• shallot (sliced)
  2
• soy sauce
  4 tbsp
• sugar
  1/2 tbsp
• sugar snap peas (cut in half)
  50 g

🍳 Cookware

• slow cooker
• slow cooker
• pan

1. 1

   Place chicken thighs into slow cooker .

   chicken thighs: 500 g (cut into chunks)
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.

   shallot: 2 (sliced), green pepper: 1 (roughly chopped), baby corn: 6 (cut in half), sugar snap peas: 50 g (cut in half), coriander: 1 bunch (finely chopped), lemongrass: 1 stick, lime leaves: 5, sugar: 1/2 tbsp, soy sauce: 4 tbsp, pepper, flour: 30 g
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.

   Thai green curry paste: 2 tbsp, coconut milk: 400 ml
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 .

   lime: 1/2 (juiced)
5. 5

   Cook rice according to packet.

   rice: 2 c