Thai Red Chicken Curry


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


3 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


1Heat Curry Paste in slow cooker on High - add peanut oil. Let it heat for 10 mins while you prepare some other ingredients.


3Add Brown Sugar, Fish Sauce, Coconut milk, Chicken Stock and Kaffir Lime leaves. Stir to combine.


5Add diced chicken and Bamboo shoots. Cook for 50 minutes to 1 hour on high.


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.


9Serve with steamed Jasmine rice and garnish with fresh coriander and Thai Basil.


11Enjoy! 🙂


13**This is a thin curry**

Submitted by Suscha Benson


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