Prep Time: 10 min Slow Cooker Time: 6 hours on LOW or 4 hours on HIGH
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
1 small carrot, thickly sliced
2 kaffir lime leaves, finely sliced
Basil leaves, to garnish
- Combine Curry Paste, 2 x 270ml cans Light Coconut Cream and 1kg whole chicken thigh fillets or cutlets (skin removed) in the slow cooker.
- Cook in slow cooker for 6 hrs on LOW or 4 hrs on HIGH.
- Add eggplant and carrot in the last 1.5 hrs (LOW) or 45mins (HIGH) of cooking time.
- Serve with rice and garnish with basil leaves