Red Curry Delight

Whilst being bored and sick last night, I created this curry.

Ingredients:
Vegetable Oil
1kg Chicken Thighs, chopped
Can of Thai Red Curry Paste
1 Cup Chicken Stock
Shiitake Mushrooms, Stems removed & Halved
Can of Bamboo Shoots, drained
1 tablespoon Brown Sugar
1 can Coconut Milk
Steamed Jasmine Rice
2 Red Capsicums
(I would add basil leaves, but S doesnt like them)

I used the curry paste on the right, not the can in the middle.

Heat 1 table spoon oil in large frying pan
Cook chicken for a few minutes, until golden. Transfer to slow cooker or crock pot.
Reduce frying pan heat to low, add oil and curry paste and stir for 1-2 minutes.
Add stock and stir until curry paste has dissolved.

Add Mushroom and bamboo shoots.

Pour mixture over chicken in crock pot.
Stir to combine.

Cover and cook on high for 3.5 hours.

Stir.

Combine Coconut Milk & Sugar.

Stir into curry.


Cover and cook on high for a further 20 minutes.

Add capsicum 10 minutes before serving.

Voila.

Sure, it is an ugly dish, but damn it tasted good if I do say so my self!!