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