April 21, 2015
4 hrs 15 mins
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
1Put the chicken stock in the slow cooker and add the chilli, put the slow cooker on low and leave for 10 minutes.
2Pan fry the chicken in the oil until brown.
3Drain the liquid in the pan.
4Add the onion and capsicum and cook for 2 minutes.
5Stir in the curry paste, cook for 1 minute or until fragrant.
6Add your mixture to the chicken stock and chilli.
7Stir in cornflour.
8Add fish sauce & coconut milk, stir well and cook on low for 2 hours.
9After 2 hours add the buk choy, mushrooms and zuchinni.
10Cook for a further 2 hours on low.
11Serve how it is or with vermacelli noodles
Submitted by Taylah neve
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