Submitted by Taylah neve


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Serving: 6
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 1 tbsp oil
  • 500g chicken thigh, sliced
  • 1 medium onion, diced
  • 1 red capsicum, thinly sliced
  • 4 tbsp Thai red curry paste
  • 4 cups chicken stock
  • 2 tbsp cornflour
  • 2 375ml cans of coconut milk
  • 2 tbsp thai fish sauce
  • 1 zuchinni grated
  • 100g sliced mushroom
  • 2 chillis sliced
  • 1 buk choy sliced


  • Put the chicken stock in the slow cooker and add the chilli, put the slow cooker on low and leave for 10 minutes.
  • Pan fry the chicken in the oil until brown.
  • Drain the liquid in the pan.
  • Add the onion and capsicum and cook for 2 minutes.
  • Stir in the curry paste, cook for 1 minute or until fragrant.
  • Add your mixture to the chicken stock and chilli.
  • Stir in cornflour.
  • Add fish sauce & coconut milk, stir well and cook on low for 2 hours.
  • After 2 hours add the buk choy, mushrooms and zuchinni.
  • Cook for a further 2 hours on low.
  • Serve how it is or with vermacelli noodles

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