Creamy Red Thai Chicken Curry

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
5 from 1 vote
Serving: 4
Prep Time 5 mins
Cook Time 5 hrs
Total Time 5 hrs 5 mins

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
Tried this recipe?Let us know how it was!

6 thoughts on “Creamy Red Thai Chicken Curry”

  1. 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.

  2. 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

  3. 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?

  4. 5 stars
    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.

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