Thai Green Coconut Curry


4 chicken breasts (can use GSN pre cooked chicken breasts) 
1 tin of coconut milk
2 cloves of garlic
1 inch of ginger
1 tbsp of thai green curry paste
1 tbsp GSN thai green curry sauce
1 red onion
1 green pepper
2 carrots
handful of spinach
1 tbsp of shredded coconut
200ml chicken stock 



1.  Gently fry the thai green curry paste in a pan until fragrant, then pour in the coconut milk and stir until smooth. 

2. place all the ingredients into a slow cooker and top with the thai green curry milk 

3. set on a medium heat for 4-6 hours (2-4 hours if using GSN pre cooked chicken breasts - this will be enough time for the chicken to fall apart) 

4. serve with rice, maybe some nann bread and popadoms 

MainsLindsay Benson