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Thai Red Chicken Curry
5
from 1 vote
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Serving:
4
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
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
Instructions
Heat Curry Paste in slow cooker on High - add peanut oil. Let it heat for 10 mins while you prepare some other ingredients.
Add Brown Sugar, Fish Sauce, Coconut milk, Chicken Stock and Kaffir Lime leaves. Stir to combine.
Add diced chicken and Bamboo shoots. Cook for 50 minutes to 1 hour on high.
Add 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.
Serve with steamed Jasmine rice and garnish with fresh coriander and Thai Basil.
Enjoy! :)
**This is a thin curry**
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