February 28, 2017
Delicious slow cooked Thai chicken creation
6 hrs 5 mins
1 kg chicken thighs
1 400ml can coconut cream
2 tsp minced ginger
1 tsp minced garlic
2 tsp red curry paste
1 tsp fish sauce
1 tbs brown sugar
1 pkt French onion soup mix
1/2 cup frozen mango
Plain four to coat chicken
1Lightly coat chicken with flour by shaking in a freezer bag. Dust off excess flour. Place chicken in the sc.
2In a seperate bowl combine the rest of the ingredients and mix till combined.
3Pour mixture over chicken and cook for 5-6 hours on low.
4Serve with a side of rice and steamed veggies.
Submitted by Kirsten Crack.
November 7, 2017
Loved this. I used a brought red curry paste & it was very mild will double the amount next time or make my own.
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