Either that or we are checking out the travel agents adverts, trying to work out where we can go to get some exotic foodie fixes in a warmer climate - like Thailand!
Well here is a great Thai Chicken Curry to warm the traveling foodies soul!
Thai Chicken Curry
Cook on low for 8-10 hours or on high for 4-5
Serve on steamed jasmine rice, garnished with torn coriander leaves
300g potatoes or kumara (sweet potatoes) peeled and diced
300g pumpkin peeled and diced
1 medium carrot peeled and chopped
1 medium onion
600g chicken meat chopped to bite size
400g can crushed tomatoes
400g can lite coconut cream
1 Tbsp dried garlic granules
3 Tbsp red Thai curry paste
- Root vegetables will take longer to cook, so put them in first, place evenly around the sides of the base. Add chicken to the vegetables. You can either just add the remaining ingredients one at a time over the top of the chicken and vegetables, or you can put the tomatoes, coconut cream, garlic granules and red Thai curry paste in a jug to mix first, before pouring over.
- Before serving, stir to combine and to check everything has cooked an hour before serving, if possible.
- Serve over rice with coriander sprinkled over the top - yum - enjoy!
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