Red Curry Chicken with Steamed Rice

This mild Thai inspired chicken curry is enjoyable in summer and easy to make.

Ingredients serve 6

1000 g chicken thighs cut into pieces

100 g Thai red curry paste

750 ml chicken stock

500 ml coconut milk

1 tbls fish sauce

1 tbls brown sugar

1 finely sliced onion (125g)

150 g sliced shiitake mushrooms

2 grated carrots (200g)

1 grated potato (200g)

½ finely chopped red capsicum (140g)

⅓ cup chopped coriander leaves

Cooktop method

Place 1 tablespoon oil in a large saucepan over medium heat. Cook the chicken for 3 minutes before adding onion and curry paste while stirring. Add the rest of ingredients except coriander leaves. Bring to the boil and simmer covered for approx. 40 minutes. Add coriander leaves and stir. Serve with steamed rice and a slice of lime or lemon.

Slow cooker method

Place the curry paste, chicken stock, coconut milk, fish sauce and sugar in the slow cooker and whisk evenly. Add onion, mushrooms, bamboo shoots, carrots and capsicum and blend evenly. Add the chicken and mix. Cook on high for 4 hours or low for 8 hours. Add coriander leaves and mix. Serve with steamed rice and a slice of lime or lemon.

Pressure cooker method

Place 1 tablespoon peanut oil in the pressure cooker over medium heat. Cook the chicken for 3 minutes before adding onion and curry paste while stirring. Add the rest of ingredients except coconut milk and coriander leaves. Place the lid on top and seal the pressure cooker. Place on high heat until steam escapes at a constant rate. Reduce heat to low and cook for 15 minutes. Release steam following the manufacturer’s instructions and stir in the coconut milk and coriander leaves. Simmer for 5 minutes before serving with steamed rice and a slice of lime or lemon.

Note: If you like your curry hot add extra curry paste or chopped red chilies.