Ingredients:

vegetable oil for browning

2 large sliced brown onions

3 small potatoes cubed

1/2 head cauliflower cut into bite sized pieces

1 cup beans cut in half

800 g diced chicken breast

210 g jar of valcom red Thai curry paste

2 x 400 g tins of coconut milk

3 bay leaves

2 tablespoons brown sugar

1 tablespoon fish sauce

Directions:

1. Brown onion, remove from Slow cooker insert. Brown chicken. Add curry paste to chicken and fry until frangrant.

2. Put insert back into Slow cooker, add beans, potatoes, cauliflower, bay leaves and coconut milk.

3. Stir and cook on low for 8 hours. Just before serving add brown sugar and fish sauce, stir and serve with jasmine rice.

Bon Appetit!