Recipe: Slow cooker green chicken curry

Serves: 4 

Ingredients:

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

Method:

1. 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.
2. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 mins or until tender. Drain well. Divide the noodles evenly among serving bowls.
3. Meanwhile, cook the snow peas and pak choy in a saucepan of boiling water for 2 mins or until bright green. Refresh under cold water. Drain.
4. Add the lime juice, sugar and fish sauce to the curry in the slow cooker and stir to combine. Season.
5. Spoon the curry over the noodles in the bowls. Top with the snow peas and pak choy.

Recipe credit: Taste