Slow Cooker Thai Red Chicken Curry

There’s nothing better than a slow cooker that helps create ease at the end of the day.  An easy Thai curry made with shop-bought red curry paste, chicken and coconut milk. So fresh and aromatic! A great option when you’re short on time but don’t want to miss out on taste.

curry, Thai curry, chicken, chicken curry, Thai red curry, Thai red chicken curry, winter

dinner

Thai

Yield: 5

Author: Ange Zahn

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Slow Cooker Thai Red Chicken Curry

There’s nothing better than a slow cooker that helps create ease at the end of the day. An easy Thai curry made with shop-bought red curry paste, chicken and coconut milk. So fresh and aromatic! A great option when you’re short on time but don’t want to miss out on taste.

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M

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Ingredients

• ¼ cup Ayam Thai red curry paste (or any brand you can find)
• 400mL coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon kaffir lime leaves (finely chopped)
• 1 tablespoon fish sauce
• 1kg chicken thigh fillets, cut in half
• 1 long red chilli, finely sliced (optional)
• To serve: Steamed rice, extra 1 cup coconut milk and extra finely chopped kaffir lime leaves (see notes)

Instructions

1. Heat a large frypan over medium-high heat and cook the chicken in batches for 2-3 minutes each side (they don't have to be fully cooked, just sealed) . Place the chicken into the slow cooker.
2. Turn the frypan to medium heat and cook the curry paste with 1/2 cup coconut milk for 1-2 minutes or until fragrant.
3. Pour the rest of the coconut milk, brown sugar, fish sauce and kaffir lime leaves into a small jug and stir. Pour over the chicken in the slow cooker and add the cooked curry paste. Stir to combine. Cook on LOW for 4 hours.
4. When the curry has finished cooking. Taste the sauce. If you think it is a little hot, add 1 cup of coconut milk.
5. If using chilli, add half the chilli now
6. Serve with steamed rice and garnish with finely sliced chilli and kaffir lime leaves if desired.

Notes

• Serve with steamed rice and vegetables of choice
• This is quite a mild curry. If you think it is a little hot, add 1 cup of coconut milk to step 4.
• If you want to add extra heat, you can use 1/3 cup of curry paste or you can add a red chilli thinly sliced to step 5.
• I find adding extra kaffir lime leaves prior to serving adds a little extra flavour, which is beautiful, however this is completely optional.

Nutrition Facts

Calories

626.75

Fat

50.59 g

Sat. Fat

23.82 g

Carbs

8.88 g

Fiber

0.58 g

Net carbs

8.32 g

Sugar

3.78 g

Protein

34.91 g

Sodium

448.25 mg

Cholesterol

196 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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