Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 15 min
Cook time: 3 h
Total time: 195 min
Cuisine: Asian
Ingredients: {'group': 'Main', 'item': '6 skinless, boneless chicken thighs'}; {'group': 'Main', 'item': '1 red onion, sliced'}; {'group': 'Main', 'item': '250g closed-cup mushrooms, halved'}; {'group': 'Main', 'item': '1 lemongrass stick, bruised'}; {'group': 'Main', 'item': '2 red chillies, split lengthways'}; {'group': 'Main', 'item': 'thumb-sized piece of ginger, peeled and grated'}; {'group': 'Main', 'item': 'handful of fresh makrut lime leaves'}; {'group': 'Sauce', 'item': '400ml full-fat coconut milk'}; {'group': 'Sauce', 'item': '3 tbsp Thai red curry paste'}; {'group': 'Sauce', 'item': '1 tbsp dark soy sauce'}; {'group': 'Sauce', 'item': '1 tsp fish sauce'}; {'group': 'Sauce', 'item': '1 tsp white sugar'}; {'group': 'Sauce', 'item': '1 chicken stock cube'}; {'group': 'Garnish', 'item': '25g Thai basil, leaves picked'}; {'group': 'Garnish', 'item': '2 limes, halved'}; {'group': 'Optional', 'item': '1 tbsp cornflour, slackened with water'}

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Discover the rich and aromatic flavors of Thai Red Curry Chicken, featuring tender chicken thighs, red onion, and mushrooms. Perfect for a comforting family meal!

1563 kcal /serving 3 hours on high or 6-7 hours on low Serves 4 Easy Asian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '6 skinless, boneless chicken thighs'}
{'group': 'Main', 'item': '1 red onion, sliced'}
{'group': 'Main', 'item': '250g closed-cup mushrooms, halved'}
{'group': 'Main', 'item': '1 lemongrass stick, bruised'}
{'group': 'Main', 'item': '2 red chillies, split lengthways'}
{'group': 'Main', 'item': 'thumb-sized piece of ginger, peeled and grated'}
{'group': 'Main', 'item': 'handful of fresh makrut lime leaves'}
{'group': 'Sauce', 'item': '400ml full-fat coconut milk'}
{'group': 'Sauce', 'item': '3 tbsp Thai red curry paste'}
{'group': 'Sauce', 'item': '1 tbsp dark soy sauce'}
{'group': 'Sauce', 'item': '1 tsp fish sauce'}
{'group': 'Sauce', 'item': '1 tsp white sugar'}
{'group': 'Sauce', 'item': '1 chicken stock cube'}
{'group': 'Garnish', 'item': '25g Thai basil, leaves picked'}
{'group': 'Garnish', 'item': '2 limes, halved'}
{'group': 'Optional', 'item': '1 tbsp cornflour, slackened with water'}

Preparation

Prepare the chicken by cutting it into bite-sized pieces.
Slice the red onion and halve the mushrooms.
Bruise the lemongrass stick and split the chillies lengthways.
Peel and grate the ginger.

Cooking

Place the chicken, onion, mushrooms, lemongrass, chillies, ginger, and lime leaves into the slow cooker.
Add the coconut milk, curry paste, soy sauce, fish sauce, sugar, and crumble in the stock cube.
Stir to combine.
Cover and cook on high for 3 hours or on low for 6-7 hours until the chicken is tender.

Plating & Serving

Once cooked, stir in the Thai basil leaves and cornflour slurry if using, breaking up any large chicken pieces.
Adjust seasoning with additional soy sauce, fish sauce, or sugar to taste.
Serve the curry in bowls, removing the lemongrass stick, and garnish with extra Thai basil leaves, sliced red chilli, and a lime half for squeezing.

Notes

For a fragrant jasmine rice, cook according to packet instructions, adding a bashed lemongrass stick and a makrut lime leaf to the water.

Suggested Sides

jasmine rice Thai crackers

Nutrition per Serving

1563 Calories

110.2g Protein 94% DV

22.5g Carbs 8% DV

115.1g Fat 147% DV

3.7g Fiber 10% DV

5.9g Sugars

820mg Sodium 55% DV

510mg Cholesterol 145% DV

Health Labels	Sugar Conscious Keto Friendly Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher
Allergen Info	Tree Nuts Fodmap