This is a guest post by Arash. It look delish. I love curry and Thai food is my fave, so I will definitely have to try this one. Thanks. (If you’d like to submit a guest post, please contact me.)
Many professional cooks will describe curry as a pan-Asian phenomenon with huge popularity in British, Caribbean, Japanese and Thai cuisine. The number of spices that goes into the making of curry largely depends on the geographical location and the types of foods to be included. Curry has continued gaining popularity all over the world as a favourite recipe.
The amazing tastes of curry as well as ease of cooking are among reasons why many people want to know how it is done. There numerous ways of preparing curry, but making it using a slow cooker will not only make it a little bit more tender but also heavenly delicious. With the ease of preparation, you can fix everything in just a few minutes. To start off, curry will always taste better if you mixed all the ingredients in a crock-pot and leave to rest in a refrigerator for the night. Come morning, just turn on your crock-pot and your work is done. It normally takes up to 8 hours to cook curry in a slow cooker. After you get your crock-pot going, go send some emails, get the lawn mowed or run some errands and be home in time for lunch. Slow cooking is a great idea.
Here is how to prepare Thai Red Curry Chicken that will leave you licking your fingers.
Preparation time: 20 – 25 minutes
Serves: four persons
Average Cooking Time: 4 – 5 hours when cooker is set to high or about 8 hours on low
- 1/4 cup Thai red curry paste (for the aroma, colour and great taste)
- 2 1/2 lbs of chicken thigh fillets (Trimmed and cut in half)
- Once cup of chicken stock
- Two teaspoons of vegetable cooking oil
- 1/2 cup of fresh shiitake mushrooms (have them halved)
- 1 cup of sliced bamboo shoots
- One tablespoon of brown sugar
- 1 (14 oz) can of fresh coconut milk
- 1/3 cup of basil leaves
- Steamed jasmine rice
Before you begin, have your slow cooker ready.
- Using a large frying pan and medium high heat, bring a tablespoon of vegetable cooking oil to heat. Cut the chicken in batches and cook them separately for 1 to 3 minutes until the sides turn golden. Transfer the chicken batches to the slow cooker.
- Set the heat on the frying pan to low and add the rest of the cooking oil. Add curry paste and cook while stirring for about 2 – 3 minutes until you realise a sweet aroma. Add the chicken stock and stir until all the curry paste dissolves. To this mixture, add mushrooms and bamboo shoots. Pour this mixture over the chicken and stir until well mixed.
- Set the heat on the slow cooker to high and cook while covered for 3 – 4 hours. Combine the coconut milk, fish sauce and brown sugar in a jug. Stir this mixture into the curry and cover.
- Cook for 30 minutes more on high.
- Stir the meal in basil and spoon over the steamed rice.
Overall, I found this curry amazing with a serving of caviar; yes, caviar!. My husband could not help it but praise my “newly” acquired cooking skills. It is a great recipe for anyone looking to spice things up around the family dining table.
I also achieved a nicer look by throwing in a few bunches of coriander leaves. They heightened the flavour as well (I think).
Additionally, there no one, even the kids, complained of complications later. Thai Red Curry Chicken is something I plan to cook every so often. I give this a solid 4 stars.