September 5, 2014
7 hrs 15 mins
2 x 400ml can coconut milk
1L chicken stock
2 tbs red curry paste (more for a stronger flavour)
600g chicken pieces (thigh or breast)
1 stalk lemon grass chopped into pieces
3 or 4 large mushrooms, chopped
1 red capsicum, chopped
1-2 chillies to taste, diced finely
1 tbs grated fresh ginger
2 tbs fish sauce
2 tbs brown sugar
Lime juice to garnish
Fresh coriander leaves to garnish
1Prepare ingredients and then place all in the slow cooker. Stir to combine and cook for 7 hours on low. An hour before serving, taste & add extra sugar if needed or a splash of soy for salt.
2Serve with a nice squeeze of fresh lime juice & coriander leaves to garnish. Enjoy!
Submitted by Kate T
September 30, 2018
Thanks Kate T this was beautiful, tangy and very easy to prep. Smelt divine all day and even better in the toasting
July 9, 2017
Thank you so much for this recipe , loved it I took out the capsicum as my husband doesn’t like it but still came out fantastic
June 10, 2016
Made this for my husband and I when he was sick and we both really enjoyed it! So yummy warming with distinct Thai flavoring. Nice amount of heat too, I used two red chilies. I think it made hubby feel better too.
November 19, 2015
Made this for tea tonight. Delicious. Better than the Thai Restaurant we often visit.
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