Slow Cooker Thai Red Curry Chicken

  • DifficultyEasy
2 tablespoons vegetable oil
1kg chicken thigh fillets
114g Thai red curry paste
1 cup chicken stock
150g fresh shiitake mushroom
230g bamboo shoot
1 tablespoon fish sauce
1 tablespoon brown sugar
140ml coconut milk
Basil leaves
Jasmine rice, to serve

1. 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.

2. 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 coat.

3. 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.

4. Stir in basil. Spoon curry over rice. Serve.

Other recipes with chicken

Other recipes with rice

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+