Spice up your life with exotic food flavours

Published on October 10, 2012
Thai Red Curry Chicken

(NC)—There are hundreds of ways to prepare chicken, so why cook it the same way every time? With a number of ethnic sauces and mixes available at most grocery stores, it's never been easier to branch out and try something different. Plus, by using a prepared sauce or spice mix, you don't have to worry about finding all the different ingredients to produce a single dish.

For those looking for a mouthwatering experience, consider using a Crock-Pot slow cooker, which works well with savoury dishes, allowing food to simmer and stew with the spices for richer, more complex flavours.

So, whether you're shaking up your weeknight routine with your family or impressing someone special with a spicy night in, creating ethnic cuisine at home is easier than ever.

Thai Red Curry Chicken

Prep Time: 10 minutes

Serving: 4

Low: 5-6 hours

High: 2 ½ - 3 hours


1 tbsp Thai Red Curry Paste

2 lbs skinless, boneless chicken thighs, well trimmed and cut into 1-inch/2.5 cm pieces

1 Japanese eggplant, cut into quarters lengthwise, then cut into 1-inch/2.5 cm cubes*

1 medium red bell pepper, cut into thin strips

1 can (400 mL) Coconut Milk

1 tbsp chopped fresh cilantro

1 tbsp chopped fresh Thai basil leaves

Steamed Basmati rice

Lime wedges

*One medium purple eggplant may be substituted – Peel eggplant, cut it into cubes, toss with 2 tsp of salt in a colander and let drain for 20 minutes. Press cubes between pieces of paper towel to remove excess water.


• Place chicken pieces and red curry paste in the Crock-Pot slow cooker; stir until combined.

• Cover and cook on High for 2 1/5 to 3 hours or on Low for 5 to 6 hours or until juices run clear when chicken is pierced with a fork.

• Stir in eggplant, red pepper strips and coconut milk. Cover and cook for another 20 minutes or until peppers are tender and heated through. Stir in cilantro and basil. Serve over hot steamed rice and garnish with lime wedge.