Thai Red Curry Chicken

Try to cook this enjoyable spicy chicken curry in a slow cooker or pressure cooker.

Ingredients serve 6

1000 g chicken thighs cut into pieces

100 g Thai red curry paste

250 ml chicken stock

250 ml coconut milk

1 tbls fish sauce

1 tbls brown sugar

1 finely sliced onion (125g)

150 g sliced shiitake mushrooms

130g tinned bamboo shoots, drained

1 sliced carrot (100g)

½ finely chopped red capsicum (140g)

⅓ cup torn Thai basil leaves (horapha)

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 basil leaves and mix. Serve with steamed jasmine rice and a slice of lime.

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 basil 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 basil leaves. Simmer for 5 minutes before serving with steamed jasmine rice and a slice of lime.

Note: The heat vary in different bought curry paste, so add the amount you require.