Directions:
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
- Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
- Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
- Stir in basil. Spoon curry over rice. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1297.11 Kcal (5431 kJ) | ||
| Calories from fat | 1146.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 127.34g | 196% | |
|---|---|---|---|
| Cholesterol | 262.5mg | 88% | |
| Sodium | 914.34mg | 38% | |
| Potassium | 833.26mg | 18% | |
| Total Carbs | 12.71g | 4% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 28.46g | 57% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 306.68 Kcal (1284 kJ) | ||
| Calories from fat | 270.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.11g | 196% | |
|---|---|---|---|
| Cholesterol | 62.06mg | 88% | |
| Sodium | 216.18mg | 38% | |
| Potassium | 197.01mg | 18% | |
| Total Carbs | 3g | 4% | |
| Sugars | 1.09g | 18% | |
| Dietary Fiber | 0.85g | 14% | |
| Protein | 6.73g | 57% | |
| Vitamin C | 0.5mg | 4% | |
| Iron | 0.2mg | 5% | |
| Calcium | 14.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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