Mango chicken curry
(This recipe was kindly provided by Bannister Downs Dairy Company.)
Panfry the chicken in a little vegetable oil until brown.
Add the red curry paste (or any curry paste you prefer) and cook for two minutes.
Place the chicken in slow cooker and cover with Bannister Downs Mango Smoothie.
Sauté onions in pan juices until transparent and add to slow cooker.
Add snow peas and other vegetables of your choosing and cook for three hours on low.
Serve on a bed of rice, sprinkled with fresh coriander.
You can substitute the chicken pieces with 750g of boneless breast or thighs, cut into large chunks.