Slow Cooker Thai Red Curry Chicken

Ingredients

2 tablespoons vegetable oil

1kg chicken breasts, cubed

114g Thai red curry paste

1 cup chicken stock

150g fresh mushrooms

1 tablespoon fish sauce

1 tablespoon brown sugar

140ml coconut milk

Basil leaves

Jasmine rice, to serve

Method

1. 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.

2. 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 mushrooms. Pour mixture over chicken and stir to coat.

3. 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.

4. Stir in basil. Spoon curry over rice. Serve.