INGREADIENT

• 2 tbs canola oil
• 2 onions quartered sliced
• 2 garlic cloves chopped
• 3 cm root ginger finely chopped
• 1 tbs curry powder
• 750 g (fillets) chicken thighs diced skinless
• 2 tbs peanut butter
• 400 ml light coconut cream
• 4 cups Massel* Chicken Style Liquid Stock
• 1 carrot medium sliced
• 1/2 red capsicum deseeded sliced
• 2 lemon grass stalks halved
• 3 kaffir lime leaves
• 2 tbs light soy sauce
• 2 tbs brown sugar
• 1 tbs fish sauce
• 500 g fresh egg noodle
• 2 cups green beans
• 1 tbs coriander chopped optional *to decorate
• 1 tbs bean sprouts optional *to decorate

Direction

1. Heat the oil in a large saucepan, add the onion, garlic and ginger.
2. Cook until onion has softened, then stir in curry powder and cook for another 1-2 minutes.
3. Add diced chicken and cook until it loses its pink colour.
4. Transfer the chicken mixture to the slow cooker, stir in peanut butter and coconut cream.
5. Add remaining ingredients except noodles, beans and garnishes.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
7. At the end of cooking, turn to high and add noodles and beans and cook another 30 minutes.
8. Serve in bowls and garnish.