Ingredients
– 500 g chicken thighs, cut into pieces
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 tablespoons curry powder
– 400 g canned diced tomatoes
– 400 ml coconut milk
– 1 tablespoon fish sauce
– 1 cup frozen peas
– Fresh coriander for garnish
Method
1. Place the chicken, onion, garlic, ginger, and curry powder into the slow cooker.
2. Pour in the canned diced tomatoes and coconut milk. Add the fish sauce.
3. Stir the mixture well to combine everything together.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Once finished, stir in the frozen peas and serve with rice. Garnish with fresh coriander.
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