simply swap the sweet potatoes and edamame beans for two extra chicken thighs. Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste.

Season with salt and pepper. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.

Add the curry paste when the oil is hot and cook for two to three minutes. Add the chicken, coconut milk, onions, carrots, and potatoes ... green papaya salad. Flavorful garnishes such as chopped ...

Over time, it has evolved into diverse global variations like Indian butter chicken, Thai green curry, and Japanese ... 1/2 ...