Thai Green Curry Chicken Slow Cooked
Recipe by Justine Schofield as seen on Everyday Gourmet
Serves: 6-8 
Serves: 10 mins 
Cook: 6 hours 
Ingredients:
- ½ cup AYAM™ Thai Green Curry Paste
- 2 x 270ml AYAM™ Light Coconut Cream
- 1kg whole chicken thigh fillets or cutlets (skin removed)
- 100g eggplants, chopped into 2cm pieces
- 1 small carrot, thickly sliced
- 2 kaffir lime leaves, finely sliced
- Basil leaves, to garnish
Method:
- Combine curry paste, coconut cream, and whole chicken thigh fillets in the slow cooker.
- Cook in slow cooker for 6 hours on LOW or 4 hours on HIGH.
- Add eggplant and carrot in the last 1½ hours on LOW or 45 minutes on HIGH of cooking time.
- Serve with rice and garnish with basil leaves.
Note: Can use thigh cutlets with the bone.
