Prep Time: 10 mins Slow Cooker Time: 6 hours on LOW or 4 hours on HIGH
1/3 cup AYAM™ Thai Panang Curry Paste
500g chicken thigh fillets, diced into 2cm pieces
270ml can AYAM™ Coconut Cream
2 tsp AYAM™ Fish Sauce
2 tsp AYAM™ Palm Sugar Syrup
1/2 cup water
1 cup sliced snow peas
1 cup sliced red capsicum
2 kaffir lime leaves, finely sliced
1. Combine chicken, curry paste, coconut cream, fish sauce amd palm sugar in a slow cooker
2. Cook for 6 hrs on LOW
3. Add the vegetables in the last 30 minutes of cooking time.
4. Serve with rice.
Tip: Can use thigh cutlets with the bone