my red curry recipe (slow cooker)

INGREDIENTS

·         195g red curry paste

·         Coconut Cream 400g (I used Ayam brand)

·         600g chicken, diced

·         1 can bamboo shoots

·         A few good “slurps” fish sauce

·         1 red capsicum, diced

·         1 zucchini, diced

·         1 carrot, diced

·         1 punnet cherry tomato’s

·         ½ juiced lime

METHOD

·         Sauté capsicum, add in curry paste and “cook off”

·         Add to slow cooker, and add fish sauce

·         Add chicken (uncooked), zucchini and carrot and lime juice

·         Add bamboo shoots 1 hour before serving

·         Add coconut cream 15-30 minutes prior to serving

·         Serve with Jasmine Rice

I cook on low heat in slow cooker, about 8-9 hours. I cook off capsicum etc the night before, put in fridge. I put in slow cooker before I go to work, adding chicken. I then do other steps when I get home. I also add rice to slow cooker about 1 hour before serving to pick up the curry flavour. You may need to add some extra water to cook the rice.