Cooked in slow cooker
Method
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots.
Pour mixture over chicken and stir to combine.
Cover and cook on HIGH for 3 1/2 hours.
Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
Stir in basil. Spoon curry over rice. Serve.
Notes
Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1026g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1102 | ||
Calories from Fat: 280 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 302.6mg | 93 % | |
Sodium 3085.4mg | 106 % | |
Potassium 2384.2mg | 63 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 62g | ||
Protein 134.6g | 192 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1102
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