Slow-Cooker Cambodian Chicken Curry

taste.com.au

I have always loved cooking, and now that I am no longer working I have time to find and experiment with new recipes. The addition of a Thermomix to my kitchen has also helped in this process, as well as making life much easier!

1 ½ tablespoons red curry paste

½ teaspoon Turmeric Ground

270ml can coconut milk

900g chicken thigh fillets, fat trimmed, quartered

1 lemongrass stalk, white part bruised

5 cardamom pods, crushed

2 kaffir limes leaves

2 tablespoons desiccated coconut

1 tablespoon brown sugar

Steamed rice, to serve

Fresh basil leaves, to serve

Lime slices, to serve

Thinly sliced red chilli, to serve

Directions at taste.com.au

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