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Thai red curry chicken
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Try this flavorful chicken curry cooked low and slow, perfect for a cozy meal.
Ingredients:
  • 27.60 gm vegetable oil
  • 1kg chicken thigh fillets, trimmed, cut in half crossways
  • 114g can Thai red curry paste (see note)
  • 255.00 gm chicken style liquid stock
  • 150g fresh shiitake mushrooms, stems trimmed, halved
  • 230g can sliced bamboo shoots, drained
  • 16.00 gm brown sugar
  • 140ml can coconut milk
  • 82.50 ml basil leaves
  • Steamed jasmine rice, to serve
Instructions:
  • In a large frying pan set over medium-high heat, heat 1 tablespoon of oil. Sear the chicken in batches for 1 to 2 minutes on each side until golden. Transfer the chicken to the slow cooker.
  • Lower the heat on the frying pan and pour in the rest of the oil. Sauté the curry paste for 1 to 2 minutes until fragrant, stirring continuously. Dissolve the curry paste in the stock. Add the mushrooms and bamboo shoots. Pour this flavorful combination over the chicken and mix everything together.
  • After cooking on HIGH for 3 1/2 hours, stir together fish sauce, sugar, and coconut milk in a jug. Add this mixture into the curry, cover, and cook on HIGH for an additional 30 minutes.
  • Add the fragrant basil and generously ladle the curry over the fluffy rice. Enjoy your delicious meal.

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