Thai Red Curry Chicken
A beautiful, slow cooked, fragrant Thai red curry with chicken and vegetables. Mild enough for the whole family to enjoy!
Equipment
- 3.5L Slow Cooker
Ingredients
- 1 kg skinless chicken thigh fillets, cut into strips
- 1 medium onion, cut into thin wedges
- 100 grams bamboo shoot slices (canned)
- 400 ml coconut cream
- 1 tbsp Cornflour
- 2 – 4 tbsp Thai red curry paste (I use Ayam) **see notes**
- 1 tbsp Brown sugar
- 1 tbsp Lime Juice
- 1 tbsp fish sauce
- 1 tbsp lemongrass paste
- 1 tbsp minced ginger
- 2 tsp Minced garlic
- 2 tsp kaffir lime leaves strips (I use Valcom jar)
- 1 medium red capsicum, cut into strips
Instructions
- Add onion and chicken strips to slow cooker
- Combine all other ingredients (except capsicum) and pour over
- Cook on low for 4hrs total – adding in the capsicum strips only in the final 30mins
- Serve with rice or on it's own
- Notes for spice level: Mild – use 2 tbsp curry paste Medium – use 3 tbsp curry pasteHot – use 4 tbsp curry paste &/or add in some fresh chilli
Tried this recipe?Scroll Down To Share What You Think
Yummy, Awesome meal!! I love the cornflour idea to stop the cream splitting . I used a butterfield Lamb cut into chunks and used up a cob of corn instead of the bamboo shoots (cos I didn’t have any).
Really lovely flavours, everyone enjoyed this. I used 2 tablespoons of curry paste but added some chilli flakes. I also added mushrooms and green beans, I think this dish would be versatile with most vegetables. This recipe is a keeper!
I’ve lost count how many times I’ve made this! I use 2Tbs of curry paste, a whole lime leaf, and no capsicum as I don’t like cooked capsicum. I serve it with rice and a heap of steamed veggies.
How I love this feedback! Thanks Jessica 🙂
Great recipe – I used Maesri brand paste not Ayam as Maesri is my absolute favourite and so authentic taste wise. Also added carrot, broccoli and green beans as I had them in my fridge to use up (added towards end).