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INGREDIENTS
1 kilogram skin-on, bone-in chicken thighs
2-5 tablespoons Thai green curry paste (depending on how spicy you like it!)
2 tablespoons soy sauce
300 grams (2 small ones) red pepper, sliced
200 grams green beans, topped and tailed
1 chilli, chopped and deseeded
1 can (400 grams) coconut milk
Salt, to taste
Pepper, to taste
Oil, for frying
Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
Cook on high for 2.5 hours.
Stir in the peppers, green beans, chilli, and coconut milk and cook for a further 30 minutes.
Serve over rice and enjoy!