Thai Red Curry Chicken

Thai Red Curry Chicken Slow Cooked

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Thai Red Curry Chicken

Recipe by Justine Schofield

pax icon 4 - 6 person   | time 10 minutes prep and 6 hours on low cook
 

Ingredients

  • 195g jar Ayam™ Thai Red Curry Paste
  • 2kg whole chicken
  • 2 x 270ml cans Ayam™ Coconut Milk
  • 2 medium potatoes, chopped
  • 2 kaffir lime leaves, finely sliced
  • 1 tbsp Ayam™ Fish Sauce
  • 1 tbsp Ayam™ Palm Sugar Syrup
  • ¼ cup chopped Thai basil leaves
 

Method

  1. Wash the chicken well under cold water and pat dry with paper towel. Cut the chicken into 8 pieces, discarding the backbone and wing tips.
  2. Combine the Curry Paste, Coconut Milk and kaffir leaves in a slow cooker. Add the chicken pieces and potato making sure they are covered in sauce.
  3. Cover and cook on LOW for 6 hrs. Stir through Fish Sauce, Palm Sugar Syrup and basil before serving. Serve with steamed rice.