Slow Cooked Chicken Penang Curry

Opening Note: Sadly, due to the fact I am newly in Hong Kong, I will be restricted in photos of recipes for a while as I cannot remake the dishes and photograph them before posting. Whilst my dorm does have a little kitchen, it doesn’t come supplied with anything, so I will need to go shopping and stock it up before I can get back to cooking and photographing delicious gluten-free recipes! However, luckily I have a few of my staples stored either in my head or on the computer which I can continue to share in the mean time – I’d hate to leave you all hanging!

Today’s recipe is another great one for anyone with a slow cooker. It can also be done on the stove much quicker, but I find the slow cooker makes it so much tenderer and tastier!

Ingredients: 

800 g boneless, skinless chicken breasts

400ml tinned coconut cream

1 tin of baby corn

1 carrot, sliced

1 red capsicum, sliced

A handful of green beans

Coriander leaves to garnish

Sliced red chilli to garnish

Red Curry Paste (you can buy this pre-made if you’d like, just check its GF!):

1 red onion

10 g galangal, sliced

2 garlic cloves, chopped

1 tsp chilli powder

2 corriander roots, washed

1 tsp shrimp paste

3 tbsp peanuts, toasted

Method:

  1. To make the red curry paste, place all the paste ingredients in a food processor and blend until smooth. Alternatively, pound the ingredients using a mortar and pestle to form a smooth paste.
  2. Trim the chicken of any fat, then chop into 2cm pieces and put in a large bowl. Add the red curry paste and mix well to coat the chicken in the paste.
  3. Put the chicken in the slow cooker. Cook on high for 2 hours, then add the coconut cream and vegetables and cook for a further 1 hour. Ladle the curry into large serving bowls and garnish with the coriander leaves and chilli.
  4. Serve with Jasmine Rice.

Enjoy!

G.E.B.

p.s. In case you were too distraught about no photos, here’s one of the ladies market in Mong Kok today!

Image

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One thought on “Slow Cooked Chicken Penang Curry

  1. Pingback: Pudina/Mint Chicken with hints of Cilantro | Keli Paan

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