Wednesday, 21 May 2014

Slow Cooker Thai Red Curry

Cooking school in Thailand is one of my favourite travel experiences and this is a variation of one of the meals we learned - of course adapted for the slow cooker and an attempt to add measurements (my hastily jotted down notes are just a list of ingredients). I've also replaced peppers with carrots and potatoes because that's the way my favourite Thai place makes it!

Thai Red Curry

2 Chicken Breasts, cut in thin strips
1 Tbsp Red Curry Paste*
1/2 cup Chicken Broth
1 Tbsp Fish Sauce*
1/4 cup Lime Juice
2 Kaffir Lime Leaves (optional) *
1 Onion, sliced thin
2 Potatoes, peeled and sliced thin
3 Carrots, peeled & sliced
10 Mushrooms, quartered
1 can Bamboo Shoots (optional)
Thai Red Chilies (optional for heat)*

1 can Coconut Milk

Cooked Rice

Combine chicken, curry paste, broth, fish sauce, lime juice, lime leaves, onion, potato, carrots, mushroom, and bamboo shoots in a slow cooker. Cook on low for 4 hours or high for 2. Add coconut milk, replace the lid, and cook for another 1/2 hour. Stir well before serving. Serve with rice, and add lime and basil to taste.

Freezing Instructions: Combine chicken, red curry, broth, fish sauce, lime juice, lime leaves and onion in a freezer bag and freeze. To use, defrost for 24 hours in a fridge and empty contents of the bag into a slow cooker. Add potatoes, carrots, mushrooms, and bamboo shoots and follow cooking & serving instructions above.

A little taste of Thailand from the slow cooker.


* May be hard to find in your local grocery store, but usually found in the Asian foods isle with Thai or Vietnamese ingredients. If you can't find them, try an Asian Grocer. Kaffir lime leaves are difficult to find here, I can usually only find them at an Asian grocery store and they only have them frozen (so check the freezers).

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