Slow-cooker Green Chicken Curry

Ingredients

1.4 kg chicken pieces on the bone
1/4 cup (75 g) green curry paste
2 brown onions, cut into wedges
400mL coconut milk
1 Tbs lemongrass paste
1 Tbs drained lime leaves
150 g thick rice noodles
200 g snow peas, halved diagonally
1 pak choy, halved or cut into wedges lengthways
1 Tbs lime juice
1 Tbs brown sugar
1 Tbs fish sauce

Method

Combine the chicken, curry paste, onion, coconut milk, lemongrass and lime leaves in a slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is falling off the bone.

Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until tender. Drain well. Divide the noodles evenly among serving bowls.

Meanwhile, cook the snow peas and pak choy in a saucepan of boiling water for 2 minutes or until bright green. Refresh under cold water. Drain.

Add the lime juice, sugar and fish sauce to the curry in the slow cooker and stir to combine. Season.

Spoon the curry over the noodles in the bowls. Top with the snow peas and pak choy.

Credits: Coles

Photo Credits: Coles