Recipes - Ange's Slow Cooker Thai Green Curry

Makes 5 portions, Approximately 220 calories per portion

Ingredients

• 3 Chicken Breasts (approx 4-500g) - sliced into 1-2 inch width pieces.

• 1 Tablespoon Schwartz Thai 7 Spice

• 1 Can Reduced Fat Coconut Milk

• 100g Thai Green Curry Paste

• 2 Birds Eye Chilli Peppers (or similar hot chilli)

• 4 Stalks Celery - roughly chopped

• 100g Mixed Cabbage & Leek

• 1 Can Beansprouts

• 100g Baby Corn

• 75g Mangetout

• Frylight Olive Oil Spray

Method

Set Slow Cooker to Low Heat and add the coconut milk, a can full of cold water, the thai green curry paste and the birds eye chillis, stir until the curry paste is well mixed in. Add the celery, beansprouts and cabbage mix Place the lid on the slow cooker.

Set the hob to high heat, spray a frying pan or grill pan with a few sprays of frylight to stop the chicken from sticking, dust the pan with half of the Thai spice, add the chicken and dust with the remaining spice. Turn the chicken regularly to ensure evenly coated in the spice and seal each piece. This should only take a couple of minutes.

Once sealed, add the chicken to the slow cooker, and leave to simmer for 3-4 hours. About an hour before serving add the baby corn and mange tout.

Can be refrigerated or frozen to be served at another time or can be served immediately with your choice of accompaniment, I love this with brown rice and thai spiced crackers.