Slow Cooker Green Curry

Name: Slow Cooker Green Curry
Prep time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 700 g chicken thighs,; 1 sachet Mingle Green Curry Recipe Base; 2 tbsp soy sauce or fish sauce; 1 x red capsicum, sliced; 200 g green beans, halved; 1 tin baby corn; 1 red chilli, deseeded and chopped (optional for heat); 400 ml can coconut cream; 100 ml of chicken stock; 2 tbsp olive oil, for frying; ½ lime, juiced; 2 tbsp of honey or your favourite natural sweetener; Steamed rice + a squeeze of lime to serve

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Servings

Prep Time

15 minutes

Cook Time

3-5 hours 5 minutes

Ingredients

700 g chicken thighs,
1 sachet Mingle Green Curry Recipe Base
2 tbsp soy sauce or fish sauce
1 x red capsicum, sliced
200 g green beans, halved
1 tin baby corn
1 red chilli, deseeded and chopped (optional for heat)
400 ml can coconut cream
100 ml of chicken stock
2 tbsp olive oil, for frying
½ lime, juiced
2 tbsp of honey or your favourite natural sweetener
Steamed rice + a squeeze of lime to serve

Directions

Heat oil in a large frying pan over a high heat. Sear chicken thighs in batches to get them golden brown. Transfer to slow cooker.
Sprinkle over Mingle Green Curry Recipe Base and add honey, coconut cream, chicken stock, chilli & soy sauce. Stir to coat.
Cover and cook on High for 2½ hours or low for 5 hours.
Remove chicken, but into bite size pieces. Return to sauce
Add all veggies. Cook for a further 30 minutes on high, until vegetables are tender and chicken is cooked through.
Serve with steamed rice & a squeeze of lime.

Recipe Note

Tips:

Freeze: Leftovers keep well in the freezer for up to 3 months.
Veggie Swap: Use tofu or chickpeas instead of chicken.
Spice Level: Add extra fresh chilli if you like more heat.