Thai red curry chicken
January 18th, 2010 by admin
Ingredients (serves 4)
- 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 Continental Real Chicken 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
- 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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