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Try Our Top Rated Curry Recipes

Aubergine and Potato Curry
Spicy Beef Curry
Lamb Rogan Josh
Slow Cooked Lamb Curry
Thai Red Curry Chicken
Slow Cooker Butter Chicken Curry
Chicken and Mushroom Curry
Indian Beef and Tomato Curry
Cauliflower and Potato Curry
Chicken and Mango Curry
Malaysian Beef & Eggplant Curry
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Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry


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Posted 1159 days ago
Delicious curry, just becareful which curry paste you use some are much stronger than others and if you add the amount in the recipe it can blow your head off!! I also usually add chopped onion, red pepper, and sliced water chestnuts at the same time as the coconut milk, it adds a bit more bite and makes it go a little bit further..
Posted 1852 days ago
this was absolutely delicious but boy did I suffer, my backside is like a blood orange, my ring looks like the japonese flag
Posted 1882 days ago
Morrisons had both when I went in today....i do think the bigger supermarkets have lots more world food available now. Going in the slow cooker now....fingers crossed.
Posted 1907 days ago
Hi There, We have fixed the site in order to provide you accurate and detailed information. Thank you for visiting, hope you enjoy making the recipes.
Posted 1917 days ago
Sainsburys do them both!
Posted 1925 days ago
Unable to find bamboo shots or shiitake mushrooms at Morrison's. Where do I have to go to get them?
Posted 2003 days ago
...just wondering where the red bell pepper comes from in the photo....
can't see any sign of mushrooms either. :/
Posted 2031 days ago
did this curry for a dinner party for 4 and we all agree
when will we be doing it again.
and Michael I put a tbl spoon of fish sauce in , worked well.
Posted 2032 days ago
On step 3 there is a mention of fish sauce? is this right .. not in the list of ingredients

Slow Cooker Recipes > Curry Recipes
Slow Cooker Recipes > Poultry Recipes

Slow Cooker Recipe

Thai Red Curry Chicken

Thai Red Curry Chicken

Thai Red Curry Chicken is rated 3.2 / 5 based on 207 votes.

Print Recipe
Preparation time:
Slow Cooker Size 4L+
Serves: 4
Cooking time:
Added 28 Apr 2013
  Pressure Cooker Version


  • 2.5 lb (1 kg) of trimmed and cut in half chicken thigh fillets
  • 4 oz (110g) Thai red curry paste
  • 1 cup chicken stock
  • 1 teaspoon vegetable oil
  • 5 oz (150g) of halved fresh shiitake mushrooms
  • 7 oz (200g) sliced bamboo shoots
  • 1 tablespoon brown sugar
  • 140 ml (4.7fl oz) coconut milk
  • ⅓ cup basil leaves
  • steamed jasmine rice


  • Heat a tablespoon of oil in a large frying pan using medium high heat. Cook the chicken in batches for about 1 to 2 minutes until each side turns golden. Transfer to a slow cooker.
  • Reduce heat on frying pan to low. Add the rest of the oil into a pan. Add curry paste and cook while stirring for about two minutes until an aroma is released. Add stock then stir until the curry paste dissolves. Add the bamboo shoots and mushroom. Pour the mixture over the chicken and stir.
  • Cover and cook on high for 3.5 hours. Use a jug to combine sugar and coconut milk. Stir the mixture into curry. Cover and let it cook for 30 minutes on high.
  • Stir the food in basil and spoon over rice.
  • Recipe End

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