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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

Ingredients

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

Directions

1Heat 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

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