Who doesn’t love a good curry. And making your own paste will give it an authentic taste that will see you NEVER buying store bought pastes again. Not to mention it’s a slow cooker recipe. No fuss meals!
3 generous Tbsp of yellow curry paste
1kg of Organic Chicken Thighs cut into large portions. Cut off as much of the fat as you can
2 yellow onions slided
2 carrots peeled and sliced
5 white potatoes peeled and cut in half
3 cups of my chicken or veggie broth
1-2 Tins of organic coconut milk (to your taste)
Rice to serve. I’m currently loving black rice.
Place paste, chicken, onion and stock into the slow cooker.
Cook on low for 3 hours
Add chopped potatoes and continue to cook on low for 2 hours.
For the last 1-2 hours add the thinly sliced carrots.
Turn off slow cooker and now add the coconut milk.
(Cook on low for 6-8 hours or high for 4-5.)
Alternatively you can brown onion and chicken in a pot with some olive oil, place to one side. Add more oil and fry the paste for 2 minutes. Add all other ingredients except the coconut milk and simmer until potatoes are soft. Stir in coconut milk once you remove the saucepan from the heat.
Note * this is a larger serve because we are a large family. Halve it if need be or better yet freeze up the leftovers!