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  • slow cooked recipes

Red-curry-chicken

Serves 4-6

Prep: 10 mins    Slow Cooker Time: 6 hours on LOW

   2D-red-curry-paste  2D-coconut-milk-270ml AU-185g-Jar-Dessert-Palm-Sugar-Syrup  fish-sauce-210

Ingredients:

  • 195g jar AYAM™ Thai Red Curry Paste
  • 2kg whole chicken
  • 2 x 270ml cans AYAM™ Coconut Milk
  • 2 medium potatoes, chopped 
  • 2 kaffir lime leaves, finely sliced
  • 1 tbsp AYAM™ Fish Sauce 
  • 1 tbsp AYAM™ Palm Sugar Syrup 
  • 1/4 cup chopped Thai basil leaves 

 

Method:

1. Wash the chicken well under cold water and pat dry with paper towel. Cut the chicken into 8 pieces, discarding the backbone and wing tips.
2. Combine the Curry Paste, Coconut Milk and kaffir leaves in a slow cooker. Add the chicken pieces and potato making sure they are covered in sauce.
3. Cover and cook on LOW for 6 hrs. Stir through Fish Sauce, Palm Sugar Syrup and basil before serving. Serve with steamed rice.

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