(simple) Thai green chicken curry – slow cooked

I really love this – it’s just so easy and yet so tasty

Wot u need
Three chicken breasts
One large or two medium onions
50 gs green curry paste
2 tbsp rapeseed oil
400 mls can coconut milk
1 green pepper
A few kafir lime leaves

Wot u do
Chop the chicken into thin slices and seal off in 1 tbsp oil – set aside. Use the same pan and add another 1 tbsp oil and cook off onions till translucent (4 mins). Mix in the curry paste and quickly add the coconut milk. Add the chicken. Bring to boil and transfer to slow cooker (or leave on a very slow simmer in current pan.) add lime leaves. Either simmer for 30 mins or slow cook on high for three hours. Chop pepper and add to curry – don’t cook. Cover and let pepper cook for 15 mins no heat required – keeps pepper fresh and firm.

Serves: 3

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