Green Thai curry for the slow cooker
Essential Ingredient:
Diced Turkey
500g of turkey breast pieces

1 large onion chopped

1 yellow pepper chopped

1 small tin bamboo shoots

1 small tin water chesnuts

50g green thai curry paste

1 large tin coconut milk

To serve:
Serve with rice.
This turkey recipe from Yellow Days is perfect for the slow cooker.
  1. Warm your slow cooker
  2. Brown your meat in a frying pan and add to the cooker
  3. Soften the onion and pepper in the pan with a little oil, add the drained bamboo shoots and water chestnuts chop in half if they are whole) and then the curry paste, stirring for a couple of minutes without letting the paste burn
  4. Pour in the coconut milk, stir briefly until the paste changes it’s colour and break up any lumps in the milk
  5. Transfer to the slow cooker for 2 1/2 hours on high then serve with rice
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