Slow Cooker/Crock Pot Thai Red Curry Chicken

Ingredients:

Servings:

4

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

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 4 1/4 hrs

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 combine.

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.