Thai Yellow Curry Chicken Slow Cooked
Serves 4-6 | 
Prep 10 mins | 
Slow cook 6 hrs
Ingredients
- ⅓ cup Ayam™ Thai Yellow Curry Paste
- 500g chicken thigh fillets, diced into 2cm pieces
- ½ can Ayam™ Coconut Milk 270ml
- 1 tbsp Ayam™ Fish Sauce
- 1 tbsp brown sugar
- 1 small red capsicum, chopped into 2cm pieces
- 120g green beans, trimmed and chopped
- 12 red or yellow grape tomatoes
- Chopped coriander, to garnish (optional)
Method
- Combine chicken, curry paste, coconut milk, fish sauce and brown sugar in a slow cooker.
- Cook for 6 hrs on LOW.
- Add the vegetables in the last 30 minutes of cooking time.
- Serve with rice, garnish with coriander.
Tip: Can use thigh fillets with the bone. For softer beans add during the last hour of cooking time.
