2.5 lb (1 kg)
of trimmed and cut in half
chicken thigh fillets
4 oz (110g)Thai red curry paste
1 cupchicken stock
1 ½ teaspoonvegetable oil
5 oz (150g)
fresh shiitake mushrooms
7 oz (200g)sliced bamboo shoots
1 tablespoonbrown sugar
140 ml (4.7fl oz)coconut milk
⅓ cupbasil 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.