Thai Red Curry Chicken
Prep:
10 mins
Cook:
360 mins
A spicy light curry with coconut, lime and fish sauce brings a tangy flavour to this Thai chicken dish.
1 tbsp sesame oil or vegetable oil
825g chicken thighs, skins removed
1 tsp salt
1 onions, finely chopped
4 garlic cloves, finely chopped
150ml chicken stock
1 tbsp dark brown sugar
3 tbsp red curry paste
2 tbsp fish sauce
2 tbsp fresh lime juice
400ml light coconut milk
900g spinach leaves
Cooked jasmine rice, to serve
Handful, fresh basil leaves
Heat a large non-stick skillet over medium-high heat.
Add the oil and brown the chicken on both sides then transfer to the slow cooker.
Add the salt evenly over the chicken.
Return the pan to medium-high heat.
Add the onion and garlic and cook for 5 minutes or until soft.
Spoon the onion mixture over the chicken.
Combine the chicken stock and next 6 ingredients into the slow cooker.
Cover and cook on low for 6 hours.
Stir in spinach. Cover and cook on for 15 minutes or just until the spinach wilts.
The chicken will fall off the bones, these can be discarded.
Serve the chicken mixture over rice with a sprinkle of basil leaves.
Serves
6
Preparation Time
10 minutes
Cooking Time
360 minutes
Main ingredients
Chicken, Vegetables, Rice, Sugar, Oil, Chilli, Spice, Stock/Broth
Recipe Type
Dinner, Entertaining, Family Dinners, Slow cooking
Cuisine
Thai
Level of Difficulty
Easy
