Name: Red chicken curry
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6
Ingredients: 1.5kg chicken thigh cutlets; 114g can red curry paste; 1 red capsicum, cut into thick strips; 1 small eggplant, diced into 2cm cubes; 1 carrot, sliced into 1cm-thick rounds; 300g baby chat potatoes, quartered; 250ml chicken stock; 270ml coconut cream; Juice of 1 lime; 2 tsp fish sauce; 1 Tbsp brown sugar; Steamed rice, to serve; Lime wedges, to serve; Thai basil leaves, to garnish

Red chicken curry

Forget about heading out in the cold to pick up takeaway.

Serves 6

Prep

10M

Cook

Total

8H 10M

Skip to Recipe

Start it cooking in the morning and snuggle up in the evening with this easy-to-make curry. If you have a pressure cooker whip it out and have a delicious chicken curry on the table in less than an hour!

Looking for more recipes that use chicken thigh?

Ingredients

1.5kg chicken thigh cutlets

114g can red curry paste

1 red capsicum, cut into thick strips

1 small eggplant, diced into 2cm cubes

1 carrot, sliced into 1cm-thick rounds

300g baby chat potatoes, quartered

250ml chicken stock

270ml coconut cream

Juice of 1 lime

2 tsp fish sauce

1 Tbsp brown sugar

Steamed rice, to serve

Lime wedges, to serve

Thai basil leaves, to garnish

Method

Put chicken and curry paste in the bowl of a 5L slow cooker and massage to coat. Scatter vegies over chicken, then pour in stock and coconut cream. Place bowl in appliance, cover with lid and cook on low setting for 8 hours.

Stir in lime juice, fish sauce and sugar. Garnish with Thai basil. Serve with rice and lime.

Pressure cooker method:

In Step 1, put chicken and paste in the bowl of appliance and massage to coat.

In Step 2, cover with lid following instruction manual. Cook on medium setting for 25 minutes, releasing valve according to instruction manual.

Cook’s notes

*Don’t have any red curry paste in the fridge? You can substitute with green, laksa or massaman.

red chicken curry — *(Credit: Andre Martin)*

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Ingredients

Method

Cook’s notes

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