Thai Green Chicken Curry In A Slow Cooker

• 1 kg chicken thigh fillets, cut into chunky pieces
• 6 medium potatoes, peeled and quartered
• 1 large carrot, scrubbed and sliced
• 1 red capsicum, sliced
• 1 large zucchini, sliced
• 1 cup button mushrooms
• 2-3 chillies, seeded and thinly sliced
• 1/3 cup Thai green curry paste,
• 2 x 400 ml cans light coconut milk
• 11/2 cups snow peas, topped and tailed
• 1 cup frozen baby peas
• 1/3 cup raw cashews
• To servenrown rice
• Coriander Sprigs

1. Tip the chicken chunks into the slow cooker along with the potatoes, carrot, capsicum, zucchini, mushrooms and chilli.
2. Mix the curry paste with the coconut milk and pour this into the pot. Stir all the ingredients together mixing together well.
3. Put the slow cooker on for 4 hours and 10 minutes. Our slow cooker only has one setting while some others can be set to low, medium and high. I would imagine that you would want to set your cooker to medium. Forty-five minutes before the end of cooking time, add the snow peas, baby peas and cashews.
4. Serve with rice and topped with some sprigs of coriander if you like.

chicken thigh, potatoes, carrot, red, zucchini, button mushrooms, chillies, green curry, light coconut milk, snow peas, frozen baby peas, cashews, brown rice, coriander sprigs

Taken from www.epicurious.com/recipes/member/views/thai-green-chicken-curry-in-a-slow-cooker-52346191 (may not work)