3tbspred curry pastethe quantity will vary slightly according to the type of paste used
1stick of lemon grass
4shallots echalion or 'banana' shallots cut into slices
120gbamboo shootscanned and drained
100gsugar snap peascut in half
600mlcoconut milkfull fat
1lime juice only
corianderfresh for serving
Add the curry paste to a pan on the hob and cook it over a high heat for 2 minutes until the paste has loosened slightly. Pour in the coconut milk and stir through for another minute to mix with the paste then remove from the heat.
Roughly chop the chicken thighs and place in the slow cooker with all of the chopped vegetables. Sprinkle over the corn flour, salt and pepper to coat the vegetables and meat.
BAsh the lemon grass stalk with a rolling pin to open up the flavour and add into the cooking pot. Pour over the coconut milk and curry paste sauce ensuring the meat and vegetables are completely covered.
Add the sugar, lime juice and soy sauce into the sauce and stir through. Cook on high for 4 hours or 7hours on low.
Gluten FreeTo make this recipe gluten free, use the following substitutions:
Soy Sauce - use Tamari instead.
Curry paste - check the brand used is gluten free.
The recipe will taste more flavoursome by using full-fat coconut milk. You may find it's a little watery if using half/low fat coconut milk and would require simmering down at the end of cooking.