If you’re a fan of Thai food then a Slow Cooker Thai Red Curry is a must try – a good slap of chilli heat, sweetness, and buckets of flavour, all on one plate!
Slow Cooker Club followers will know that the Friday night fakeaway is a thing in our house – why bother paying your local takeaway for food when you can cook something healthier and better tasting yourself? We usually have an Indian or a Thai (creatures of habit!) – now this recipe has been added to the repertoire there’s no chance of that changing any time soon.
What’s the best Thai Red Curry Paste?
If you don’t want to make the paste yourself (let’s be honest, if you’re pressed for time – who does?), then the paste you use will make or break your curry. We’ve tried loads of them, and the best Thai red curry paste is Mae Ploy, imported from Thailand. It has the right balance of flavour, spice and heat, and is bloomin’ marvellous. It’s also the same brand of paste we use for our Thai Green Curry recipe.
Sadly you can’t buy Mae Ploy paste in many places – our local supermarkets didn’t have any stock, and the pastes they did have were pretty dreadful. The best place to buy it is online – Amazon UK stock 400g and 1kg pots.
More Delicious Slow Cooker Curries
What’s the difference between Thai Red and Green Curry?
You may not be surprised to learn that the key difference is the chillis used to make the paste. Thai red curries use red chillis, and Thai green curries use…green! Thai red curries are usually spicier and less sweet than their green counterpart – again due to the chillis used.
What vegetables are best for a Slow Cooker Thai Red Curry?
Like all curries – don’t be afraid to experiment! Our recipe contains peppers, shallots, sugar snap peas and bamboo shoots. Other vegetables that could also work well in a slow cooker Thai red curry include diced sweet potato or butternut squash, green beans or mushrooms.
Can I freeze leftovers?
Leftover Thai curry can be kept in an airtight container in the freezer for up to three months. Alternatively it’ll keep for three days in the fridge. We recommend that you recook fresh rice rather than reheat leftovers.
Slow Cooker Thai Red Curry
- 500 g chicken thighs – skinless and boneless
- 3 tbsp red curry paste – the quantity will vary slightly according to the type of paste used
- 1 stick of lemon grass
- 4 shallots – echalion or 'banana' shallots cut into slices
- 1 red pepper – sliced
- 120 g bamboo shoots – canned and drained
- 100 g sugar snap peas – cut in half
- 600 ml coconut milk – full fat
- 1½ tsp sugar
- 1 tbsp soy sauce
- 1 lime – juice only
- coriander – fresh for serving
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp corn flour
- Add the curry paste to a pan on the hob and cook it over a high heat for 2 minutes until the paste has loosened slightly. Pour in the coconut milk and stir through for another minute to mix with the paste then remove from the heat.
- Roughly chop the chicken thighs and place in the slow cooker with all of the chopped vegetables. Sprinkle over the corn flour, salt and pepper to coat the vegetables and meat.
- BAsh the lemon grass stalk with a rolling pin to open up the flavour and add into the cooking pot. Pour over the coconut milk and curry paste sauce ensuring the meat and vegetables are completely covered.
- Add the sugar, lime juice and soy sauce into the sauce and stir through. Cook on high for 4 hours or 7 hours on low.
- Soy Sauce – use Tamari instead.
- Curry paste – check the brand used is gluten free.