Thai Red Curry Chicken
A beautiful, slow cooked, fragrant Thai red curry with chicken and vegetables. Mild enough for the whole family to enjoy!
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Course
Cuisine Thai
- 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
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
Keyword chicken, Red Curry, Thai