Everyone in my house like a different curry so here goes ive combined a few, if you would like the recipe for the other curry they are all posted on this website but this one is the Slow Cooker Thai Red Curry enjoy,
The photos are of multiple different currys I make,
Slow Cooker Thai Red Curry is a delicious sweet and spicy Thai curry seasoned with fiery red chillis, ginger and coriander cooked in coconut milk. with jasmine rice or white rice,
INGREDIENTS
500 g chicken thighs skinless and boneless
300g Mushrooms
3 x tbsp red curry paste
1 x stick of lemon grass
4 x shallots echalion or 'banana' shallots cut into slices
1 x red pepper sliced
120 g bamboo shoots canned and drained
100 g sugar snap peas cut in half
600 ml coconut milk full fat
1½ tsp sugar
1 tbsp soy sauce
1 lime juice only
coriander fresh for serving
½ tsp salt
½ tsp pepper
2 x tbsp corn flour
Directions
Add the curry paste to a pan on the hob and cook it over a high heat for 2 minutes until the paste has loosened slightly.
Pour in the coconut milk and stir through for another minute to mix with the paste then remove from the heat.
Roughly chop the chicken thighs and place in the slow cooker with all of the chopped vegetables.
Sprinkle over the corn flour, salt and pepper to coat the vegetables and meat.
Bash the lemon grass stalk with a rolling pin to open up the flavour and add into the cooking pot.
Pour over the coconut milk and curry paste sauce ensuring the meat and vegetables are completely covered.
Add the sugar, lime juice and soy sauce into the sauce and stir through.
Cook for 4 hours on high or 7 hours on low
Happy Cooking Folk's
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