Thai Chicken Curry in Slow Cooker

Ingredients

• 1 lb. (455 g) Exceldor chicken thighs, cut into 2.5 in. (6 cm) cubes
• 1 tbsp. (15 ml) vegetable oil
• 1 small onion, cut into strips
• 1 clove garlic, finely chopped
• 1 tbsp. (15 ml) grated fresh ginger
• 1 tbsp. (15 ml) store-bought green curry paste
• 1 can (400 ml) coconut milk
• 2 tsp. (10 ml) fish sauce
• 1 tsp. (5 ml) sugar
• 2 kaffir lime leaves (or zest of 1 lime)
• 1 cup (250ml) green beans, trimmed and halved
• 1 green bell pepper, diced
• 1 cup (250 ml) bamboo sprouts