Prep Time: 10 min Slow Cooker Time: 6 hours on LOW
1/3 cup AYAM™ Thai Yellow Curry Paste
500g chicken thigh fillets, diced into 2cm pieces
1/2 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)
1. Combine chicken, curry paste, coconut milk, fish sauce and brown 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, garnish with coriander.
Tip: Can use thigh fillets with the bone. For softer beans add during the last hour of cooking time.