Thai green chicken curry - Slow cooker style

Serves 6

INGREDIENTS

• 800g chicken - Which ever part you

prefer

• Coconutt oil

• 400g mushrooms

• 1 x 400g tin of light coconut milk

• 1 chicken stock cube

• 200g Green beans

• ½ a bunch fresh basil

CURRY PASTE

• 4 cloves of garlic

• 5cm piece of ginger

• Dash of lemon

• 4 green Bird's eye chillies - Or more if you prefer a bit of spice!

• 1 teaspoon cumin

• ½ a bunch of fresh coriander

• 1 Onion

METHOD

1. To make the curry paste, peel, roughly chop and place the garlic, chillies, onion, ginger,cumin, lemon and half the coriander (stalks and all) into a food processor. Blitz until finely chopped and throw into the slow cooker

2. Cut the chicken and mushrooms into chunks and add to the slow cooker.

3. Pour in the coconut milk and 400ml of boiling water with the crumbled in stock cube.

4. Season carefully to taste with sea salt and freshly ground black pepper.

5. Cook on low for 6 hours or high for 4 until meat is cooked through.

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