- 1/4 cup Thai red curry paste (for the aroma, color and great taste)
- 2 1/2 lbs. of chicken thigh fillets (Trimmed and cut in half)
- Once cup of chicken stock
- Two teaspoons of vegetable cooking oil
- 1/2 cup of fresh shiitake mushrooms (have them halved)
- 1 cup of sliced bamboo shoots
- One tablespoon of brown sugar
- 1 (14 oz.) can of fresh coconut milk
- 1/3 cup of basil leaves
- Steamed jasmine rice
Before you begin, have your slow cooker ready.
- Using a large frying pan and medium high heat, bring a tablespoon of vegetable cooking oil to heat. Cut the chicken in batches and cook them separately for 1 to 3 minutes until the sides turn golden. Transfer the chicken batches to the slow cooker.
- Set the heat on the frying pan to low and add the rest of the cooking oil. Add curry paste and cook while stirring for about 2 – 3 minutes until you release a sweet aroma. Add the chicken stock and stir until all the curry paste dissolves. To this mixture, add mushrooms and bamboo shoots. Pour this mixture over the chicken and stir until well mixed.
- Set the heat on the slow cooker to high and cook while covered for 3 – 4 hours. Combine the coconut milk, fish sauce and brown sugar in a jug. Stir this mixture into the curry and cover.
- Cook for 30 minutes more on high.
- Stir the meal in basil and spoon over the steamed rice.