Snapper and prawn Thai yellow curry

Directions

1Combine coconut cream, capsicum, chickpeas, potatoes, onion, brown sugar and curry paste into slow cooker

2Cook on high for around two hours or until potatoes just start to soften.

3Add the snow peas, beans, fish and prawns to slow cooker

4(Taste check, add extra spice to suit)

5Cook on high until fish and prawns are cooked (could be approx an hour or so depending on the cooker)

6Thicken using a corn flour paste

7Serve on a bed of rice or with baked potato and sour cream

Notes

1Cooking times vary depending on fish

2You can substitute snapper for another fish but the fish needs to be a solid fish not a soft fish

3Its a curry so anything goes. If you want heat add chillies to suit your taste

4You may like to add coriander also

5If you prefer soft veg add them 20mins before you add fish and prawns ( I prefer my show peas crispy)