Thai Red Chicken Curry

Ingredients (serves 4)

 

1 1/2 tablespoons vegetable oil
1kg chicken thigh fillets, trimmed, cut in half crossways
195g jar Thai red curry paste (or there about's)
1 cup Continental Real Chicken Stock
150g fresh shiitake mushrooms, stems trimmed, halved
1 red capsicum sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
1 can coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Method

 

1.    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.

2.    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. Pour mixture over chicken and stir to combine.

3.    Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar, capsicum and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.

4.    Stir in basil. Spoon curry over rice. Serve.