Slow cooker green chicken curry

Serves 4

Ingredients

• 1.4kg chicken pieces on the bone

• ¼ cup (75g) green curry paste

• 2 brown onions, cut into wedges

• 400ml coconut milk

• 1 tbs lemongrass paste

• 1 tbs drained lime leaves

• 150g thick rice noodles

• 200g snow peas, halved diagonally

• 1 pak choy, halved or cut into wedges lengthways

• 1 tbs lime juice

• 1 tbs brown sugar - optional

• 1 tbs fish sauce

Method

1. Step 1 Combine the chicken, curry paste, onion, coconut milk, lemongrass and lime leaves in a slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is falling off the bone.

2. Step 2 Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 mins or until tender. Drain well. Divide the noodles evenly among serving bowls.

3. Step 3 Meanwhile, cook the snow peas and pak choy in a saucepan of boiling water for 2 mins or until bright green. Refresh under cold water. Drain.

4. Step 4 Add the lime juice, sugar and fish sauce to the curry in the slow cooker and stir to combine. Season.

5. Step 5 Spoon the curry over the noodles in the bowls. Top with the snow peas and pak choy.