Creamy chicken with subtle Thai flavours
Serve with pasta, mash or even as a pie filling
Submitted by Sarah Chancellor
Creamy Red Thai Chicken Curry
Creamy chicken with subtle Thai flavours
Serve with pasta, mash or even as a pie filling
Serving: 4
Ingredients
- 2 chicken breasts
- 2 strips bacon
- 3 packets red Thai curry chicken cup of noodle soup
- 1 can chicken condensed soup
- 300ml cooking cream
- 4 mushrooms sliced
Instructions
- Put all ingredients in slow cooker and cook on low for 5 hours
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Omg yum. I made this last night. Doubled the ingredients cause we are a family of 5 and it still wasnt enough. Everyone had seconds and i put some away for work today. Im going to make it again on the weekend to freeze for lunches.
Do you put the chicken in whole and then shred it when cooked? I’m keen to try this tomorrow. Thanks!
Yep 🙂 It’ll shred easily once cooked
I made this tonight for the first time, family gave it very good feedback. Made a few changes due to dietary needs. Used 1x coconut cream and 1x coconut milk instead of cooking cream, used 4x Thai red soup sachets. Added an extra chicken breast and more bacon as it was for 5 ended up with enough for 8. Added some snow peas, broccoli and cauliflower in the last 1.5 hrs. I will be adding this to the make again list
I’m coeliac so could i just use gluten free red thai curry paste instead of 3 packets red Thai curry chicken cup of noodle soup?
This meal is a hit with my whole family!
It’s so easy!
I just double everything and serve with rice for our large family.
It’s a recipe I keep coming back to.
OMG Made this for dinner tonight, Hubby and I loved it. So delicious ? I will definitely make this again and again ?
That’s great Sandii! 🙂
Very simple flavours and ingredients. I did add potatoes and carrots and onion as they just seem right to me in all curries and of course lots of garlic
I made this last night with a few tweaks due to what was in the fridge/pantry.
I didn’t have the Thai soup sachets, so I used the one Laksa soup sachet I had, and about 3T sweet chilli sauce.
Instead of the cooking cream I used half a tub of cream cheese and about 4T heaped of sour cream. (added near the end).
As well as the mushroom, I added one red onion and about 1/2C chopped pumpkin fried off a bit in a pan beforehand and added about 1/2C of frozen sweet corn.
I served it with rice that had chopped cauliflower, celery and broccoli stir-fried through it.
My 12yo boy licked the SC bowl to get as much of the leftovers as was possible! 🙂