Does anyone have a recipe for slow cooker “Red Coconut Curry Chicken?”?
“? I took a bunch of recipes books my library. I wrote this recipe down, then turned in the books. I never got to try the recipe before I missed it! And I do not remember which book came! Thank you! 1 1 / 2 tablespoons vegetable oil 1 kg chicken thigh fillets, trimmed, cut in half crosswise 114g Thai red curry paste (from a jar is fine) 1 cup chicken broth 150 g fresh shiitake mushrooms, stems clean, can be halved 230 g sliced bamboo shoots, drained 1 tablespoon fish sauce 1 tablespoon brown sugar 140 ml can coconut milk 1 / 3 cup basil leaves steamed jasmine rice, to serve Method Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken, in batches, 1 to 2 minutes per side or until browned. Transfer to slow cooker. Reduce skillet heat to low. Add the remaining oil in pan. Add the curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add broth and stir until curry paste has dissolved. Add mushrooms and bamboo shoots. Pour mixture over chicken and stir
