Thai Green Chicken curry

Ingredients

• Chicken thighs 1kg, chopped
• Green beans chopped
• Eggplant x1 cut into large pieces
• Ayam Thai Green curry paste jar
• 300ml coconut milk
• 300ml chicken stock
• Valcom Bamboo shoots 1 can
• 2 potatoes cut into quarters
• Optional - cherry tomatoes

Method

1. Cut chicken into large pieces. Chop eggplant, potatoes and beans.
2. Combine all ingredients into slow cooker. Mix gently.
3. Cook in slow cooker for 120 mins or until chicken is cooked through and tender.
4. Add bamboo shoots and cook for an additional 10-15 mins. Optional to add cherry tomatoes at this time.
5. Serve with jasmine rice.

Product used in recipe

• Valcom - Bamboo Shoot Slices