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No matter if you're planning an elaborate menu or only planning in advance for tomorrow Thai red curry chicken. This recipe stems in several years of enjoying it at kitchen. I discover that including a few ingredients to your recipe provides thickness into that which exactly is ordinarily bland. You may be on the lookout for milder food items to create with your leftovers. Nice and light Thai red curry chicken ideal for post-vacation. The ingredients within this recipe get your tongue pounding, also have become waist-friendly once you will need a'snack' after an active getaway. Using several ingredients as options, this soup has been filled using a fall and spicy flavor that produces it tasty. The perfect Thai red curry chicken to heat you up on cool winter days. Best for applying leftover.

Great method to waste one ingredient. This is a good Thai red curry chicken plus a few of my favorites. If you should be concerned regarding the nutritional value of some of these dishes, then avoid being. Even though it might be lower in calories, even if you aren't acquiring much nutrient value from it, it won't maintain you, and you will just wind up hungry once more and eating a lot more energy than you would need. Diet facts tags tell you exactly what's in the meals you eat. It makes it possible to determine whether you get a healthy and balanced diet plan. Each and every recipe we all share must get an ingredient label. Some recipes also provide nutritional truth info. The ingredient tag lists the number within the area below. They are recorded for each serving as a proportion of the everyday price.

How to make Thai red curry chicken

Yield = 4
Prep time: 0:10
Cook time: 4:00
Total time: 4:10

Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 1kg chicken thigh fillets, trimmed, cut in half crossways
  • 114g can Thai red curry paste (see note)
  • 1 cup Massel chicken style liquid stock
  • 150g fresh shiitake mushrooms, stems trimmed, halved
  • 230g can sliced bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 140ml can coconut milk
  • 1/3 cup basil leaves
  • Steamed jasmine rice, to serve

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Stir in basil. Spoon curry over rice. Serve.