THAI GREEN CURRY IN SLOW COOKER
This recipe is made in a Tagine but can also be made in any slow cooker.
Garlic
Chilly
Butter
Chicken fillets cubed
Green curry paste
Lemon grass
Lime leaves
Coconut milk
Fish oil/fish sauce
Eggplant (optional)
Cherry tomatoes (optional)
Mix veggies
Take garlic and chilly to taste and stir fry with butter until brown.
I then add the chicken with a little bit of veg oil/ olive oil and brown.
I take the green curry paste, lemon grass, lime leaves if you have and mix with coconut milk which you can heat or microwave to just boil.
Real thai people would add 2 table spoons of fish oil /fish sauce and Some eggplant or cherry tomatoes.
I don’t like that so i leave it out.
Add it all together with the chicken in the Tagine which i put at a low heat of say 2 where the highest on my stove is 6.
I add the mixed veg and cover the lid.
I would turn everything in the pot over every half hour once so that the flavor mixes. Leave that all simmers through.
On my tagine at least two hours or so.
On the side normally heat rice or noodles and serve the mix in a bowl with noodles. jasmine rice works best as it takes flavor well.
SOURCE/PHOTO: Hennie Jansen Van Rensburg
