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.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1kg chicken thigh fillets, trimmed, cut in half crossways
- 114g can Thai red curry paste (see note)
- 1 cup Massel chicken style liquid stock
- 150g fresh shiitake mushrooms, stems trimmed, halved
- 230g can sliced bamboo shoots, drained
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 140ml can coconut milk
- 1/3 cup basil leaves
- Steamed jasmine rice, to serve
Method
- Step 1Heat 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.
- Step 2Reduce 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.
- Step 3Cover 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.
- Step 4Stir in basil. Spoon curry over rice. Serve.
Nutrition
2724 kj
Energy
34g
Fat Total
11g
Saturated Fat
56g
Protein
1896.82mg
Sodium
6g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Note: Curry pastes vary in heat rating – adjust the amounts to suit your requirements.
- Author: Michelle Lucia
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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