Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• 1 tbsp vegetable oil
• 4 teaspoons green curry paste
• 500g chicken leg fillets, cut into 2 cm pieces
• 400ml AYAM™ coconut milk
• Some kaffir leaves
• 1 red chilli, finely sliced

Method

1. Heat the vegetable oil in a wok over medium-high heat. Add the green curry paste and cook for 1 minute.
2. Add the chicken and sauté for 2 minutes. Reduce the heat and add the coconut milk, chili and kaffir leaves. Stir and simmer for 5 minutes or until the chicken is cooked.
3. Garnish with coriander. Serve with steamed rice.