1/2 green capsicum/bell pepper cut in strips (120g)
2 kaffir lime leaves cut in strips (equal to 1 tbsp of strips in a jar)
1 tbsp fish sauce
1 tbsp fresh squeezed lime juice
800ml coconut milk with 1 tbsp cornflour whisked into the milk before adding to slow cooker
1/3 cup Ayum Thai Green Curry Paste whisked in with the milk and cornflour
2
1 bunch broccolini trimmed (120g)
1 zucchini, halved and sliced (185g)
3
1 bunch buk choy, trimmed so mostly just the green tips
60g baby spinach leaves
Instructions
Add all ingredients in group 1 to slow cooker
Be SURE to whisk the cornflour into the coconut milk (& curry paste) before adding that to the chicken and vegetables in the slow cooker (this helps prevent your coconut milk splitting)
Cook on low for 6hrs in 6L slow cooker
After 1.5hrs of cooking time has passed add the ingredients in group 2
In final 1hr of cooking time add ingredients in group 3
Serve with fresh lime wedges for a beautiful Thai taste!