Slow Cooker/Crock Pot Thai Red Curry Chicken
"Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat.
Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements"
- Ready In:
- 4hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 tablespoons vegetable oil
- 1 kg chicken thigh fillet, trimmed, cut in half crossways
- 114 g Thai red curry paste (see note)
- 1 cup continental real chicken stock
- 150 g fresh shiitake mushrooms, stems trimmed, halved
- 230 g sliced bamboo shoots, drained
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 140 ml coconut milk
- 1⁄3 cup basil leaves
- steamed jasmine rice, to serve
directions
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
- Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
- Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
- Stir in basil. Spoon curry over rice. Serve.
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Reviews
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I love crock pot dishes. They make entertaining so much easier. There seemed to be a lot of sauce so the last 45 minutes, I added in some sliced carrots and zucchini squash. The curry was served over jasmine rice. I did substitute soy sauce for the fish sauce and used 2 oz of the red curry paste. Made for Happy Hearts in the Diabetic Forum. -
This one gets an all round ***** from our family. It's just an excellent, easy family meal and even my fussy 6 year old had thirds. I was a bit worried that my crock pot was a bit hot on high so I left it on high for the first hour, then turned it down to medium. Yes, as a gourmet Thai curry this may need a couple of additions but as a good all round, warming, family meal on a cold night then this is just perfect. Thanks Sonya. -
What a wonderful dish Sonya. We loved it. Quick and easy to make with tons of flavor. My dh was tired of chicken so I made this using a pork tenderloin. It was delicious. I will definitely make this again. Thanks for sharing your tasty dish. Made for Aussie Swap #39 :)
Tweaks
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I love crock pot dishes. They make entertaining so much easier. There seemed to be a lot of sauce so the last 45 minutes, I added in some sliced carrots and zucchini squash. The curry was served over jasmine rice. I did substitute soy sauce for the fish sauce and used 2 oz of the red curry paste. Made for Happy Hearts in the Diabetic Forum.
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
