Slow Cooker/Crock Pot Thai Red Curry Chicken

• 1 12 tablespoons vegetable oil
• 1 kg chicken thigh fillet, trimmed, cut in half crossways
• 114 g Thai red curry paste (see note)
• 1 cup continental real chicken stock
• 150 g fresh shiitake mushrooms, stems trimmed, halved
• 230 g sliced bamboo shoots, drained
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 140 ml coconut milk
• 13 cup basil leaves
• steamed jasmine rice, to serve

1. Heat 1 tablespoon oil in a large frying pan over medium-high heat.
2. Cook chicken, in batches, for 1 to 2 minutes each side or until golden.
3. Transfer to slow cooker.
4. Reduce frying pan heat to low.
5. Add remaining oil to pan.
6. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic.
7. Add stock and stir until curry paste has dissolved.
8. Add mushroom and bamboo shoots.
9. Pour mixture over chicken and stir to combine.
10. Cover and cook on HIGH for 3 1/2 hours.
11. Combine fish sauce, sugar and coconut milk in a jug.
12. Stir into curry.
13. Cover and cook on HIGH for a further 30 minutes.
14. Stir in basil.
15. Spoon curry over rice.
16. Serve.

vegetable oil, chicken thigh fillet, red curry, continental real, fresh shiitake mushrooms, bamboo shoots, fish sauce, brown sugar, coconut milk, basil, jasmine rice

Taken from www.food.com/recipe/slow-cooker-crock-pot-thai-red-curry-chicken-303691 (may not work)