Tuesday, 10 February 2015

Crock pot/Slow cooker Vietnamese Curry.

Serves 4

  • 1 Onion sliced
  • 2 medium carrots diced into 1cm chunks
  • 1 Kumera or sweet potato or pumkin or potato diced into 1cm chunks
  • 1 chicken breast diced into 1.5cm chunks
  • Optional - more veges like broccoli beans peas ect Ones that don't take long to cook. 
  • 1 and 1/4 cup of coconut milk.
  • 1 Packet of Vietnamese Curry paste 

  1. Place your onions in a pan and saute. Once done place in crock pot
  2. Place the carrots, kumera (or whatever you are using) and chicken breast into the crock pot.
  3. Pour  coconut cream and curry paste into crock pot. Stir until well combined. 
  4. Cook on high for 4-6 hours and on low for 6-8 hours for the last  hour to half an hour add the extra veges in to the crock pot.