Slow Cooker Thai Red Curry Chicken Recipes

THAI CHICKEN CURRY

Steps:

• In a 5 - 7 quart slow cooker stir together coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger and garlic. Season lightly with salt (about 1/4 tsp).
• Add chicken, carrots and onions to slow cooker and submerge lemongrass in broth. Cover and cook on low heat until chicken is cooked through and tender, about 5 hours, while adding in bell pepper during last 45 minutes of cooking.
• Remove chicken from slow cooker and let rest a few minutes then shred. Remove lemongrass if used.
• Stir peanut butter, lime juice and fish sauce into mixture into slow cooker, then toss in chicken and half of the cilantro.
• Season with a little more salt to taste (I needed another 1/4 tsp). Serve warm with rice, sprinkle with peanuts and remaining cilantro.

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 RED CURRY CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray. In slow cooker, beat coconut milk, brown sugar, curry paste and fish sauce with whisk until smooth. Add chicken, broccoli, bell pepper and serrano chile to slow cooker; stir to coat. Cover; cook on Low heat setting 2 hours 45 minutes to 3 hours 30 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F).
• Use slotted spoon to transfer chicken and vegetables to serving bowl; keep warm.
• Increase to High heat setting. In small bowl, beat cornstarch and water with whisk until smooth. Beat cornstarch mixture into sauce. Cover; cook about 15 minutes or until thickened. Add lime juice and basil; pour over chicken and vegetables.
• Serve with steamed white or jasmine rice.

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 THAI RED CURRY CHICKEN

Steps:

• Place chicken in slow cooker sprayed with cooking spray; top with onions, ginger and garlic.
• Mix all remaining ingredients except cilantro until blended. Add to slow cooker; stir. Cover with lid.
• Cook on LOW 5 to 7 hours (or on HIGH 3 to 5 hours).
• Sprinkle with cilantro just before serving.

THAI RED CHICKEN CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

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 RED CURRY WITH CHICKEN

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
• Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
• Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
• Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.

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.

THAI RED CHICKEN CURRY

Steps:

• Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.