Easy slow cooker thai chicken curry
700g of boneless chicken thighs
1 or 2 cans of coconut milk
3 tsp red curry paste
1 small yellow onion
1 medium red capsicum
1 medium green capsicum
1/2 head of cabbage.
Turn on slow cooker before beginning prep.
Pour your coconut milk into your slow cooker and add your curry paste. Make sure you stir until dissolved in the coconut milk.
Cut your chicken thighs into cubes, add into the slow cooker and stir.
Cut your red and green peppers and onion into cubes. Add to slow cooker and stir.
Cut your head of cabbage in half, and quarter the half you are going to use. Simply cut the wedges into thin strips and then break apart with your hands. This is much easier than using a grater, and you can always chop the cabbage to your desired shape. Add the cabbage to the top of your slow cooker and again stir, trying to coat the cabbage with the coconut milk. It is fine if the cabbage is not submerged, it will cook down.
Cover and let cook on low for 4 hours.
Garnish with chilli and serve.
Recipe and image from Paleo Pot