Slow Cooker Thai Red Curry Chicken Food

SLOW COOKER THAI RED CURRY

Steps:

• Put all the ingredients except lime juice and basil/coriander into a slow cooker and stir to combine.
• Cover with the lid and cook on high for 4hr, until chicken is cooked through and the butternut squash is tender when pierced with a knife (see GH Tip).
• Season to taste with salt, pepper and lime juice and stir through most of the basil/coriander. Serve with jasmine rice and the remaining basil scattered over the top.

SLOW COOKER THAI RED CURRY

Steps:

• 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 on high for 4 hours or 7 hours on low.

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN

Steps:

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

SLOW COOKER/CROCK POT THAI CHICKEN CURRY

Steps:

• Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
• stir well, ensuring chicken bouillon and sugar is dispersed.
• cook on high for 3 hours or until chicken is thoroughly cooked.
• add fresh vegetables and cook for an additional hour or until vegetables are done.
• add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
• heat until desired temperature or eat immediately.
• serve with white rice or coconut rice.

THAI CHICKEN MEATBALL CURRY (SLOW COOKER)

Steps:

• Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
• If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
• Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
• If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
• Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
• Serve immediately with steamed rice, garnished with the remaining cilantro.

SLOW COOKER CURRY CHICKEN

Steps:

• Place the wet ingredients into the crock (wine, coconut milk, water).
• Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.
• Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.
• Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.
• If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high.
• Serve over noodles or rice of choice, garnished with cilantro.

SLOW COOKER THAI CHICKEN CURRY

Steps:

• Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
• Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
• Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
• Serve with rice and Thai basil scattered over.