Asian, Chicken, Soup
September 5, 2014
6 hrs 30 mins
2 tablespoons canola oil
2 medium onions quarter and diced
2 cloves of garlic chopped
2-3 cm root ginger chopped or grated
1 tablespoon curry powder
750grams chicken thigh diced
2 tablespoon peanut butter
1 400ml can coconut cream
4 cups chicken stock
1 medium carrot sliced
1/2 red capsicum sliced
2 stalks lemon grass halved
2-3 kafir lime leaves
2 tablespoons soy sauce
2 tablespoon brown sugar
1 tablespoon fish sauce
250gram packet pad Thai rice noodles
2 cups green beens
1Cook garlic onion ginger until onions soft
2Add chicken cook till no longer looks pink
3Put into slow cooker with all the rest of ingredients EXCEPT noodles and beans
4Cook on LOW for 6 hours
5Add noodles and beans cook on LOW for a further 30 minutes until noodles are cooked :)
Submitted by Chloe Atherton
October 23, 2016
Looks great, adding to my list to make this week!
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.