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  • slow cooked recipes

168-green-curry

Serves 6-8

Prep Time: 10 min    Slow Cooker Time: 6 hours on LOW or 4 hours on HIGH

   2D-green-curry-paste 2D-light-coconut-cream-270ml

Ingredients:

  • 1/2 cup AYAM™ Thai Green Curry Paste
  • 1kg whole chicken thigh fillets or cutlets (skin removed) 
  • 2 x 270ml can AYAM™ Light Coconut Cream
  • 100g eggplant, chopped into 2cm pieces
  • 2 kaffir lime leaves, finely sliced
  • Basil leaves, to garnish

 

Method:

1. Combine Curry Paste, 2 x 270ml cans Light Coconut Cream and 1kg whole chicken thigh fillets or cutlets (skin removed) in the slow cooker. 
2. Cook in slow cooker for 6 hrs on LOW or 4 hrs on HIGH
3. Add eggplant in the last 1.5 hrs (LOW) or 45 mins (HIGH) of cooking time. 
4. Serve with rice and garnish with basil leaves. 

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