Slow cooker Thai chicken curry from Canadian Living: The Ultimate Cookbook: Recipes from the Canadian Living Test Kitchen (page 132) by Canadian Living

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Notes about this recipe

  • Eat Your Books

    See recipe for stove-top variation.

  • averythingcooks on March 14, 2021

    This made a very nice Thai red curry even if an early taste confirmed that it was too mild for us. I used the stove top method and because I was using a muslin spice bag for the lime leaves, I added sliced galangal, a couple of dried red chilies & a spoonful of my dried lemon grass. Spinach & Thai basil replaced the bok choy and I finished with a good shot of my lime splash hot sauce, some frozen peas & sliced hot peppers. Served over rice with chopped peanuts, this was really good!

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