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
Provided by Sonya01
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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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Errc Palafox
[email protected]Avoid this recipe at all costs.
charanpreet grover
[email protected]This recipe is a fail.
Tasnim Barghouth
[email protected]I would not recommend this recipe to anyone.
Lock Point
[email protected]This recipe is a waste of time and money. The ingredients are expensive and the dish is not worth the effort.
Mahnoor fatima Mahnoor fatima
[email protected]I've tried this recipe several times and I've never been able to get it right. The chicken always comes out dry and the sauce is always too watery.
Vmlh Ydri
[email protected]This recipe was a disaster. The chicken was tough and the sauce was curdled. I followed the recipe exactly, so I'm not sure what went wrong.
Monea Hayes
[email protected]I found this recipe to be bland and lacking in flavor. The chicken was dry and the sauce was watery. I would not recommend this recipe.
Suzi Suzi
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The chicken was tender and the sauce was flavorful. I would make it again, but I would use less red curry paste.
Katumba Sowedi
[email protected]I'm not a big fan of Thai food, but this dish was surprisingly good. The chicken was tender and the sauce was flavorful. I would definitely make it again.
Suzie Flemig
[email protected]This is the best Thai red curry chicken I've ever had. The chicken is so tender and the sauce is to die for.
asfsjfsj Asgsjh
[email protected]I love this recipe! The sauce is so creamy and flavorful. I've made it several times and it's always a hit.
SNOOKIE
[email protected]Delicious! This dish is full of flavor and the chicken is so tender. I will definitely be making this again.
Mustafa Parwani
[email protected]This recipe is a keeper! The chicken is fall-off-the-bone tender and the sauce is amazing. I served it over rice and it was a perfect meal.
Another Lucario
[email protected]I made this dish last night and it was a big hit with my family. The chicken was so tender and the sauce was perfect. I will definitely be making this again.
deleted chanel
[email protected]This is my go-to recipe for Thai red curry chicken. It's so easy to make and always turns out delicious. I love the combination of flavors in the sauce.
Gakhar Qamar
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The red curry paste gives the dish a nice kick, and the coconut milk makes it creamy and flavorful. I like to add some chopped vegetables, like bell peppers or broccoli, to make it
Kuol Mathew
[email protected]This Thai red curry chicken is a delicious and easy weeknight meal. The chicken is tender and flavorful, and the sauce is creamy and rich. I served it over jasmine rice and it was a hit with the whole family.