Easy Thai Chicken Curry
Guys, trust me, this is the BEST slow cooker curry recipe out there!
A deliciously sweet, medium-heat curry, that you will want to keep on eating.
Did you know, Thai red curry is milder than Thai green curry? But you can control the heat by adding more or less chillies to your sauce.😉
There's nothing quite like a bowl of Thai red chicken curry. I just love the sweet, hot and sour taste. Serve with fragrant Jasmine rice - in a word, delicious!
Can you use coconut milk in a slow cooker?
Yes, you can use coconut milk in a slow cooker or crock pot as seen in my recipe but you should only cook on the LOW setting otherwise the coconut milk will curdle.
For the same reason, coconut milk isn't suitable for pressure cookers like the Instant Pot.
Thai red curry paste
Of course, you can make your own but I've never bothered - perhaps I should, and I call myself a food blogger, deary goodness, what am I like?!
Personally, I like the brand Thai Taste of red curry paste, they sell a lot of curry pastes including Thai green curry paste and it's available in any good supermarket or over on Amazon.
You will need a slow cooker
I love my slow cooker, it's so handy and always produces tender chicken (or meat).
When vegetables and meat are cooked in a slow cooker, it produces far more liquid than when cooked on the stovetop or in the oven.
That's because the liquid can't escape. But that's nothing to worry about, in fact, it's a reason that poultry or meat stays so tender.
For Thai red curry, you want a lot of sauce because Jasmine rice is sticky and will soak up the sauce perfectly. 😋
Thai red curry ingredients
- vegetable oil
- skinless chicken fillets
- eschalion shallots (banana shallots)
- fresh ginger
- red medium-heat chillies
- Thai red curry paste
- a can of bamboo shoots
- full-fat coconut milk
- palm sugar (or light muscovado)
- dark soy sauce
- white pepper
- fish sauce (nam pla)
- red bell pepper - added to the dish later on in the cooking
- toasted unsweetened desiccated coconut
- fresh lime juice
- coriander
Main Thai sauce ingredients
How to make Thai chicken curry
Heat a little vegetable oil in a large frying pan and add the shallots and ginger. Cook over a low heat whilst stirring for about 5 minutes to soften the shallots.
Add the Thai red curry paste and chillies, and cook for a further minute to cook the paste.
Put a little more oil into the pan, add the chicken and cook for just a couple of minutes, stirring to seal the chicken.
Then add the bamboo shoots, palm sugar, soy sauce, white pepper and the fish sauce.
Transfer to your slow cooker and add the coconut milk, ensuring the liquid covers the chicken.
Cook on LOW for 5-6 hours - don't select high because the coconut milk will curdle.
The colour will darken during cooking and will be delicious!
Meanwhile, toast the coconut in a dry frying pan, stirring until golden. Remove and set aside for serving.
30 minutes before the end of cooking, add the sliced red pepper.
Squeeze in the lime juice, and check the seasoning once more, you still have time to add more fish sauce or palm sugar.
Sprinkle over the toasted coconut and chopped coriander and serve with the rice.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Slow Cooker Thai Red Curry
Ingredients
- vegetable oil
- 2 nice fat skinless chicken fillets - cut into bite-sized pieces
- 3 x eschalion shallots (banana shallots) - peeled and finely chopped
- fresh ginger peeled and very finely chopped to make 2 teaspoons
- 2 x red medium-heat chillies - deseeded and finely chopped
- 3-4 heaped tablespoons of Thai red curry paste (I used 4 tablespoons)
- 225g (125g drained weight) can of bamboo shoots - drained well
- 400g can full-fat coconut milk (reduced fat will produce a thin sauce)
- 2 heaped teaspoons palm sugar (or light muscovado)
- 1 tablespoon dark soy sauce
- a big pinch of white pepper
- ¾ teaspoon of fish sauce (nam pla) - you can always add more later on if you wish
- 1 x red bell pepper - sliced ) set aside to add to the dish later on in the cooking
- a small handful of toasted unsweetened desiccated coconut
- juice of half a lime (or to taste)
- Jasmine rice - enough for 2 cooked as per packet instructions
- a small handful of toasted unsweetened desiccated coconut
- fresh coriander
Instructions
- Heat a little vegetable oil in a large frying pan and add the shallots and ginger. Cook over a low heat whilst stirring for about 5 minutes to soften the shallots.
- Add the Thai red curry paste and chillies, and cook for a further minute to cook the paste.
- Put a little more oil into the pan, add the chicken and cook for just a couple of minutes, stirring to seal the chicken then add the bamboo shoots, palm sugar, soy sauce, white pepper and the fish sauce.
- Transfer to your slow cooker and add the coconut milk, ensuring the liquid covers the chicken.
- Cook on LOW for 5-6 hours - don't select high because the coconut milk will curdle.
- Meanwhile, toast the coconut in a dry frying pan, stirring until golden. Remove and set aside for serving.
- 30 minutes before the end of cooking, add the sliced red pepper.
- Squeeze in the lime juice, and check the seasoning once more, you still have time to add more fish sauce or palm sugar.
- Sprinkle over the toasted coconut and chopped coriander and serve with the rice.
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Jan