December 13, 2014
3 hrs 10 mins
1 cup of balsamic rice
2 cups of water
1 tbl oil
1 brown onion
2 tb pataks korma paste
270 ml can coconut cream
800 gm seafood marinara mix
2 tbl Sharwoods mango chutney
1Pre heat slow cooker and add oil. . Add onion and cook for until soft.
2Stir in curry paste until combined and cook for with the coconut cream.
3Add seafood and chutney about one hour before serving.
4Continue to cook on low for approx 1 hour or until seafood is cooked through.
5Spoon rice into serving bowls.
6Top,with curry, and serve with a lemon wedge.
Submitted by Lynne Walters
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