• 1 Spanish onion, diced
• 4-5 cloves garlic, crushed
• 2.5 lb boneless skinless chicken leg, marinated with 2 tb paprika, 1 tb cumin and olive oil, cut into 2-3 large pieces
• 1 green zucchini, rough chopped
• 1 green pepper, rough chopped
• 1 red pepper, rough chopped
• 1 russet potato, cubed
• 1 carrot, cut into 1 inch cubes
• 1 knob ginger root, grated
• 1 bunch lemongrass
• 1 cup Thai curry paste
• 2 tb brown sugar
• 1/2 cup lager
• 2 tb rice wine vinegar
• 2 tb soy sauce
• 1 lime, juiced
• 2.5 cup chicken stock
• 2 can coconut milk
• S+P to taste
• 4 sprig cilantro for garnish

METHOD:

1. Set slow cooker to saute function, sweat the onions with olive oil, garlic and S+P until translucent.
2. Working in batches, brown the chicken, remove and set aside.
3. Deglaze with beer as always.
4. Add Thai curry paste, brown sugar, rice vinegar and soy. Cook out until oils emerge and is fragrant.
5. Add chicken and vegetables back to the slow cooker.
6. Add all the other ingredients.
7. Stir together, put the lid back on.
8. Switch to slow cooker function, and cook for 6 hours.
9. Remove lemongrass, season to taste.
10. Served with rice and chopped cilantro.

Yield: 5L

Shelf Life: 5 days, or can be frozen