Thai Red Curry Chicken
A beautiful, slow cooked, fragrant Thai red curry with chicken and vegetables. Mild enough for the whole family to enjoy!
Equipment
- 3.5L Slow Cooker
Ingredients
- 1 kg skinless chicken thigh fillets, cut into strips
- 1 medium onion, cut into thin wedges
- 100 grams bamboo shoot slices (canned)
- 400 ml coconut cream
- 1 tbsp cornflour
- 2 – 4 tbsp Thai red curry paste (I use Ayam brand) **see notes**
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp lemongrass paste
- 1 tbsp minced ginger
- 2 tsp minced garlic
- 2 tsp kaffir lime leaves strips (I use Valcom jar)
- 1 medium red capsicum, cut into strips
Instructions
- Add onion and chicken strips to slow cooker
- Combine all other ingredients (except capsicum) and pour over
- Cook on low for 4hrs total – adding in the capsicum strips only in the final 30mins
- Serve with rice or on it's own
- Notes for spice level: Mild – use 2 tbsp curry paste Medium – use 3 tbsp curry pasteHot – use 4 tbsp curry paste &/or add in some fresh chilli
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