GREEN THAI CHICKEN FOR THE SLOW COOKER
Serves 6
Approx. 3 Syns per serving
500g boneless and skinless chicken thighs, cut
into bite sized pieces
1-2 level tbsp. Thai curry paste - 1-2 Syns
2 small parsnips, peeled and cut into chunks
400g can of Blue Dragon light coconut milk -
14.5 Syns
1 tbsp. fish sauce (Blue Dragon nam pla is Syn
Free)
2 level tsp. light muscavado sugar - 2 Syns
100g sliced mushrooms
Handful of frozen peas
Add everything, apart from the mushrooms and
peas, to the slow cooker, mix well and cook on High for 3-5 hours.
Half an hour before the end of cooking, add
the mushrooms and peas, stir and continue to cook.
Lovely served with rice.
