Creamy Thai Red Curry Chicken Delight
Indulge in a bowl of this Creamy Thai Red Curry Chicken Delight, a wholesome dish featuring tender chicken thighs immersed in a rich and aromatic Thai red curry sauce. Ideal for slow cooking, this recipe infuses your kitchen with tantalizing scents and flavors characteristic of Thai cuisine. Perfect for meal prep or a cozy family dinner, simply serve it over fragrant jasmine rice for a complete meal. Adjust the heat of the curry paste to suit your palate, making this dish both customizable and family-friendly. Discover the beauty of slow cooking with this delightful and satisfying dish that brings warmth and happiness to your table!
4
Servings
300
Calories
11
Ingredients
Ingredients
Vegetable Oil
1.5 tablespoons (divided, for frying chicken and sautéing curry paste)
Chicken Thigh Fillet
1 kg (trimmed and cut in half crossways)
Thai Red Curry Paste
114 g (adjustable based on heat preference)
Continental Real Chicken Stock
1 cup (for a flavorful base)
Fresh Shiitake Mushrooms
150 g (stems trimmed and halved)
Sliced Bamboo Shoots
230 g (drained)
Fish Sauce
1 tablespoon (for umami flavor)
Brown Sugar
1 tablespoon (for sweetness and balance)
Coconut Milk
140 ml (for creaminess)
Basil Leaves
1/3 cup (fresh, for garnish and flavor)
Steamed Jasmine Rice
to serve (as a base for the curry)
Instructions
1
In a large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces in batches, cooking each side for 1 to 2 minutes until golden brown. Once cooked, transfer the chicken to your slow cooker.
2
Lower the heat on the frying pan to medium. Add the remaining half tablespoon of oil to the pan. Stir in the Thai red curry paste, cooking for 1 to 2 minutes until aromatic and vibrant.
3
Gradually introduce the chicken stock into the pan, stirring continuously until the curry paste is fully dissolved. Incorporate the shiitake mushrooms and bamboo shoots into the mixture.
4
Pour this fragrant sauce over the chicken in your slow cooker, ensuring everything is well combined. Cover the slow cooker and set it to HIGH for approximately 3 1/2 hours.
5
In a separate jug, mix together the fish sauce, brown sugar, and coconut milk until well combined. Once the initial cooking time is complete, stir this mixture into the curry in the slow cooker. Cover and let it cook for an additional 30 minutes on HIGH.
6
After cooking, gently stir in the fresh basil leaves to add a burst of flavor. Serve the creamy red curry chicken over steamed jasmine rice, and enjoy every delicious bite!
Nutrition Information
11.25g
Fat
37.5g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Red Curry Chicken Delight?
It is a rich and aromatic Thai dish featuring tender chicken thighs immersed in a creamy red curry sauce, designed for slow cooking.
How many servings does this recipe provide?
This recipe is portioned to serve 4 people.
What are the main ingredients for this Thai curry?
The primary ingredients include chicken thigh fillets, Thai red curry paste, chicken stock, shiitake mushrooms, bamboo shoots, fish sauce, brown sugar, and coconut milk.
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, though chicken thighs are recommended as they remain more tender and juicy during the slow cooking process.
How do I prepare the chicken for the slow cooker?
The chicken should be trimmed, cut in half crossways, and seared in a frying pan for 1 to 2 minutes per side until golden brown before being added to the slow cooker.
Is the Thai red curry paste spicy?
Thai red curry paste generally has a moderate heat, but you can adjust the amount used to suit your personal spice preference.
How much Thai red curry paste is required?
The recipe calls for 114 grams of Thai red curry paste, which can be adjusted based on how spicy you want the dish.
What type of chicken stock should I use?
The recipe suggests using one cup of Continental Real Chicken Stock for a flavorful base.
How should the shiitake mushrooms be prepared?
You should use 150 grams of fresh shiitake mushrooms with the stems trimmed and the caps halved.
Do I need to drain the bamboo shoots?
Yes, the 230 grams of sliced bamboo shoots should be drained before being added to the sauce.
What is the purpose of the fish sauce?
Fish sauce is used to add a deep umami flavor that is characteristic of authentic Thai cuisine.
Why is brown sugar added to the recipe?
Brown sugar provides a touch of sweetness that helps balance the heat of the curry paste and the saltiness of the fish sauce.
When do I add the coconut milk?
The coconut milk is mixed with fish sauce and brown sugar and added to the slow cooker after the initial 3.5 hours of cooking.
How long does the dish cook in the slow cooker?
The dish cooks for a total of 4 hours on the HIGH setting: 3.5 hours initially, plus an additional 30 minutes after adding the coconut milk mixture.
Why should I sear the chicken before slow cooking?
Searing the chicken locks in flavor and provides a better texture and color to the meat.
Can I cook this on a low heat setting instead?
Yes, you can cook it on LOW for approximately 6 to 7 hours, adding the coconut milk mixture during the final hour of cooking.
What should I serve with this curry?
It is best served over fragrant steamed jasmine rice to soak up the creamy sauce.
Is this recipe good for meal prep?
Yes, this curry is excellent for meal prep as the flavors often deepen and improve when reheated.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There is approximately 11.25 grams of fat per serving.
How many carbohydrates are in this dish?
There are 37.5 grams of carbohydrates per serving.
What is the protein content of this recipe?
This recipe provides approximately 21 grams of protein per serving.
When should the basil leaves be added?
Fresh basil leaves should be stirred in at the very end, just before serving, to maintain their flavor and color.
Can I substitute coconut milk with coconut cream?
Yes, you can use coconut cream for an even richer and thicker consistency.
How should I store leftover curry?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Is this recipe gluten-free?
The primary ingredients are naturally gluten-free, but you should check the labels on your specific curry paste and chicken stock to ensure they are certified gluten-free.
Can I add other vegetables to this curry?
Certainly! Bell peppers, snap peas, or baby corn would make great additions to this dish.
How do I make the sauce thicker?
If you prefer a thicker sauce, you can use slightly less chicken stock or stir in a small amount of cornstarch slurry at the end.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock is a suitable substitute if you prefer it over chicken stock.
What makes this dish 'Creamy'?
The addition of 140ml of coconut milk at the end of the cooking process creates the signature creamy texture.