Slow Cooker/crock Pot Thai Red Curry Chicken

Total Time: 4 hrs 15 mins Preparation Time: 10 mins Cook Time: 4 hrs 5 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 kg chicken thigh fillet, trimmed, cut in half crossways
• 114 g thai red curry paste (see note)
• 1 cup continental real chicken stock
• 150 g fresh shiitake mushrooms, stems trimmed, halved
• 230 g sliced bamboo shoots, drained
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 140 ml coconut milk
• 1/3 cup basil leaves
• steamed jasmine rice, to serve

Recipe

• 1 heat 1 tablespoon oil in a large frying pan over medium-high heat. cook chicken, in batches, for 1 to 2 minutes each side or until golden. transfer to slow cooker.
• 2 reduce frying pan heat to low. add remaining oil to pan. add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. add stock and stir until curry paste has dissolved. add mushroom and bamboo shoots. pour mixture over chicken and stir to combine.
• 3 cover and cook on high for 3 1/2 hours. combine fish sauce, sugar and coconut milk in a jug. stir into curry. cover and cook on high for a further 30 minutes.
• 4 stir in basil. spoon curry over rice. serve.