This is a guest post by Arash. It look delish. I love curry and Thai food is my fave, so I will definitely have to try this one. Thanks. (If you'd like to submit a guest post, please contact me.)
Many professional cooks will describe curry as a pan-Asian phenomenon with huge popularity in British, Caribbean, Japanese and Thai cuisine. The number of spices that goes into the making of curry largely depends on the geographical location and the types of foods to be included. Curry has continued gaining popularity all over the world as a favourite recipe.
The amazing tastes of curry as well as ease of cooking are among reasons why many people want to know how it is done. There numerous ways of preparing curry, but making it using a slow cooker will not only make it a little bit more tender but also heavenly delicious. With the ease of preparation, you can fix everything in just a few minutes. To start off, curry will always taste better if you mixed all the ingredients in a crock-pot and leave to rest in a refrigerator for the night. Come morning, just turn on your crock-pot and your work is done. It normally takes up to 8 hours to cook curry in a slow cooker. After you get your crock-pot going, go send some emails, get the lawn mowed or run some errands and be home in time for lunch. Slow cooking is a great idea.
Here is how to prepare Thai Red Curry Chicken that will leave you licking your fingers.
Preparation time: 20 – 25 minutes
Serves: four persons
- 1/4 cup Thai red curry paste (for the aroma, colour and great taste)
- 2 1/2 lbs of chicken thigh fillets (Trimmed and cut in half)
- 1/2 cup of fresh shiitake mushrooms (have them halved)
- 1 cup of sliced bamboo shoots
- 1 (14 oz) can of fresh coconut milk
- 1/3 cup of basil leaves