Thai Red Curry Chicken Slow Cooked
Serves 4-6
| 
Prep 10 min |
Slow cook 6 hrs
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
- ¼ cup chopped Thai basil leaves
Method
- 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.
- 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.
- Cover and cook on LOW for 6 hrs. Stir through Fish Sauce, Palm Sugar Syrup and basil before serving. Serve with steamed rice.
