A Slow Cooker Thai inspired chicken dish
Ingredients:
1.2kg chicken thighs
3 copped bullet chilli & garlic cloves
1 diced red onion
Fresh sweet basil, chives, thyme, flat leaf parsley
1 lemongrass chopped into 3 parts
2 tbsp fish sauce & raw sugar
1/2 tspn ground tumeric
1 tspn ground coriander
1.5 tspn lime juice
Pinch of salt flakes
2 teaspoons crushed ginger
Directions:
Will marinade in fridge overnight & cook on low for around 6 hours & add coconut cream after about 4 hours.
Will serve with jasmine rice & a garnish of fresh coriander and chilli.
This is the end result, the sauce wasn’t as thick as I would have liked but it tasted so good.
Slow Cooker Thai Chicken
Question: What is this ? 3 copped bullet chilli & garlic cloves.
Answer: Bullet chilli are small chillies & garlic cloves are the individual garlic pieces you pull apart from a whole garlic.
Question: How much coconut cream do you add.
Answer: I added a whole tin so if you wanted more sauce you could add more.