Slow Cooked Thai Red Chicken Curry
Bring the flavours and aromas of warmer climates to a cool and wet winter with this easy to prepare slow cooker recipe. Hot and spicy - delicious!
- 2 kilos/8 chicken thighs, bone in and skin on
- Oil for frying
- 1x 210g jar Thai red curry paste. If you like a super hot and tasty Thai curry you can increase this quantity
- 1x 425g can coconut milk
- 1x 425g can coconut cream
- 2 red onions cut into wedges
- 250g (about 2 handfuls) green beans, tops removed
- 2 red capsicums, thinly sliced lengthways
- 1 broccoli head, cut into bite sized pieces
- 2 cups jasmine rice
- 1 small bunch fresh coriander, chopped (optional)
- Lime wedges
- 2 kaffir lime leaves
- 2 stalks lemon grass
- 2 cloves sliced garlic
- In a non stick fry pan on medium heat, add enough oil to generously cover the bottom of the pan.
- When the oil is hot, carefully add the chicken, 4 pieces at a time (don’t crowd the pan) and quickly sear both sides to seal in the juices. Transfer chicken into the slow cooker pot.
- Add the kaffir lime leaves, lemon grass and garlic (if using) to the slow cooker pot.
- Pour off the oil from the pan into a cup (to dispose of when cooled), return pan to the heat, add 1/3 cup of water and gently stir to loosen any pieces of chicken stuck to the pan. Add this juice to the slow cooker pot.
- Wipe out pan and return to heat, reducing to low. Add enough oil to lightly cover the pan and add curry paste. Gently stir fry until fragrant.
- Add the coconut milk and cream to the paste, stir well to combine then carefully pour the mixture over the chicken in the slow cooker.
- Pop on the lid, set the slow cooker to the desired temperature and leave to cook for the required time.
- When the curry still has 15 minutes to cook, put the rice on (see tips below) and add (in this order) to the slow cooker: red onions, beans, red capsicums and broccoli. The broccoli should just be sitting on the surface of the curry.
- When rice is cooked, divide between warmed plates or bowls.
- Carefully ladle vegetables and chicken onto rice and cover with the remaining sauce.
- Sprinkle with fresh coriander (if using) and serve with wedges of fresh lime.
Any seasonal vegetables can be substituted for those listed. Try peas, carrots, kumara or mushrooms.
- Adding kaffir lime leaves, lemon grass stalks and garlic will increase the flavours of the curry. Wash the leaves, crush the stalks and thinly slice the garlic.
- Replace the Thai red curry paste for Thai green curry paste if you prefer a hotter dish.
How to cook white rice:
Measure rice into a medium sized saucepan. Fill with enough water to cover the rice. Swish rice around to rinse then carefully pour off water. Add the same amount of cold water as per rice amount (i.e. 1 cup rice = 1 cup cold water) and 1/2 tsp salt per cup of rice. Cook on high until water starts to boil, then reduce heat to low, cover with a lid and cook until all the water has evaporated. Do not stir during the cooking process! When the water has evaporated, stir the rice with a fork, remove from the heat and let sit, lid on, for 5 minutes. Stir rice again and serve.