EmailTweet 15 Full-screen Thai Red Chicken Curry Thai August 28, 2015 Thai Red Chicken Curry 0 0 5 0 Prep: 20 mins Cook: 1 hr 30 mins 20 mins 1 hr 30 mins 1 hr 50 mins Yields: 4-6 Ingredients3 Table spoons Red Curry Paste 1 Table spoon Peanut Oil 80 gram Brown Sugar 100 ml Fish Sauce 4 Kaffir Lime leaves (crumpled) 1 Tin Coconut Milk 500ml Chicken Stock 500 gram Diced Chicken Thigh 1 Can Bamboo Shoots 1 Zucchini Halved and sliced 1 Cup Frozen Peas 1 Cup Cherry Tomatoes - whole Directions1Heat Curry Paste in slow cooker on High - add peanut oil. Let it heat for 10 mins while you prepare some other ingredients. 2 3Add Brown Sugar, Fish Sauce, Coconut milk, Chicken Stock and Kaffir Lime leaves. Stir to combine. 4 5Add diced chicken and Bamboo shoots. Cook for 50 minutes to 1 hour on high. 6 7Add zucchini, cherry tomatoes and peas (and any other veg you want). Cook for a further 20-30 minutes on high until the veg is cooked through. 8 9Serve with steamed Jasmine rice and garnish with fresh coriander and Thai Basil. 10 11Enjoy! 🙂 12 13**This is a thin curry** Submitted by Suscha Benson close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...