love this dish. I’m probably going to say that for nearly everything I make (obviously!) but I love curry so this of course, has been getting a run in our kitchen quite a bit lately.
1 can of coconut cream
2 cubes of chicken stock
1 cup of frozen beans
3 medium potatoes peeled and diced into large cubes
3 tablespoons of green chicken curry paste
1 teaspoon of minced garlic
4-6 chicken drumsticks (whole) or 4 chicken thigh fillet (diced)
1 cup of rice (to be boiled and served separately)
1 brown onion (sliced thinly)
1 fresh red long chilli
Brown the chicken and onion. Add to the slow cooker with the rest of the ingredients (except the green beans) and cook on low for 5-6 hours. Throw the beans in half an hour before serving, slice the red chilli and scatter over the top of the curry.