1. In a snaplock bag, add all ingredients and freeze.

2. Remove from the freezer the night before so it defrosts overnight.

3. Place the ingredients in a slow cooker and cook for 4-5 hours on low.

4. If there is quite a bit of liquid, thicken with 2 Tbsp flour mixed with a small amount of water and stir through, cook on high for 10-15 mins to thicken up. Add more flour/water mix if needed.

5. Season and serve with plain rice and steamed green beans. Garnish with coriander.

Tips:

• Much like the beef red curry, all the magic takes place in your slow cooker for this green curry. These recipes are designed to be prepared early in the week and frozen until they’re needed. The night before you need it, defrost the curry in the fridge, then just throw it in the slow cooker in the morning.
• Garnish with fresh Thai basil or coriander for a lovely aromatic finish.
• You can make this Thai green curry according to the recipe in your slow cooker, or adapt it slightly for quick cooking in the evening.
• For quick cooking, freeze the chicken, onions, and remaining sauce ingredients separately. Once defrosted, cook the onions in a large pan with a bit of oil, then add your chicken and brown on all sides. Pour in your sauce ingredients, and allow to simmer for 15 minutes or longer.
• Cook your rice according to packet instructions. You can also cook your rice in advance, and freeze it in a separate air tight bag. Then just microwave and enjoy.

FAQs:

• What gives green curry its flavour?
  • The green chilis added to the paste make Green curry much spicier than other curries.
• What consistency should green curry be?
  • Green curries have a fairly thin consistency so don't worry about thickening the sauce too much.