Print Recipe

Theresia's Thai Curry

Adapted from a recipe from Theresia Radtke
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Thai
Servings: 8 people
Calories: 561kcal

Equipment

Ingredients

Broth

  • 2 (13.5oz) cans Coconut Milk
  • 2/3 cup chicken broth
  • 6 tbsp fish sauce
  • 1 (15oz) can Straw Mushrooms

Stir Fry

  • 2 lbs boneless, skinless chicken breast
  • 1 can baby sweet corn
  • 1 can bamboo shoots
  • 1 tbsp Thai Kitchen Roasted Red Chili Paste
  • 1 mount favorite stir fry vegetables (broccoli, bell peppers, zucchini, asparagus, carrots, bok choy, water chestnuts, etc)

Instructions

  • Main Instructions
  • Put the broth in the slow cooker
  • Stir fry meat with the chili paste (on medium-high)
  • Stir fry vegetables (on medium-high)
  • Add stir fry items to broth
  • Let simmer until ready to serve
  • Start 3 hours ahead of time

Theresia's Comments

  • I just add all the ingredients to the instant pot and pressure cook for 20 minutes