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November 21, 2011

Slow Cooker Thai Red Curry Chicken

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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.


The Recipe
Here is how to prepare Thai Red Curry Chicken that will leave you licking your fingers.
Preparation time: 20 โ€“ 25 minutes
Serves: four persons
Average Cooking Time: 4 โ€“ 5 hours when cooker is set to high or about 8 hours on low
Ingredients:

  • 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
Preparation:
Before you begin, have your slow cooker ready.
  1. 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.
  2. 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 โ€“ 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.
  3. Set the heat on the slow cooker to high and cook while covered for 3 โ€“ 4 hours. Combine the coconut milk, fish sauce and brown sugar in a jug. Stir this mixture into the curry and cover.
  4. Cook for 30 minutes more on high.
  5. Stir the meal in basil and spoon over the steamed rice.
Review:
Overall, I found this curry amazing with a serving of caviar; yes, caviar!. My husband could not help it but praise my โ€œnewlyโ€ 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.
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6 Comments Filed Under: All Recipes, Asian, Chicken, Slow Cooker Tagged With: crock pot recipes, recipes crock pot, slow cooker recipes, All Posts, 4-6 hours, 4 stars

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Comments

  1. Anonymous says

    April 24, 2012 at 12:44 pm

    This dish was simple to put together and had good flavors but needs some kind of spice added to give it a little more kick. I used red bell peppers, snow peas, and mushrooms without the bamboo shoots. I could not find fish sauce in the ingredient list either so I just added a few splashes in with the brown sugar and coconut milk since I know it has such a strong flavor.

    Reply
  2. Karen says

    January 10, 2012 at 5:06 am

    Because this was a guest post I haven't ever done it myself. My guess is that you'll need to season to taste at the end, maybe add some red pepper flakes. Lime juice is also good in dishes like this.

    Reply
  3. LV727 says

    January 10, 2012 at 1:28 am

    I just tried this recipe – put everything together last night and let it cook today in my slow cooker. I'm not sure what happened, but it came out very bland! Any suggestions on how it modify the recipe to get some more flavor if I decide to try this again? Thanks!

    Reply
  4. Jeff Jonsson says

    November 30, 2011 at 7:15 pm

    Fish sauce is pretty strong stuff. I added a teaspoon to my coconut milk & sugar mixture, and it definitely imparted a flavor. That's probably the kind of amount the original creator was going for.

    Reply
  5. Bonnie says

    November 28, 2011 at 1:30 am

    I can't wait to try this! Looking over the recipe, I was a little confused about the part with the fish sauce and such in the jug. Where does fish sauce come in?

    Reply
  6. Deon says

    November 21, 2011 at 6:44 pm

    This looks delish! The recipe indicates that fish sauce is added, but I don't see it listed in the ingredients. Could you check on that? Thanks!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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