Wash & dry all produce and meat selection.
Peel the outer layer of the shallot. Cut the bottom and top portions but leave whole.
Remove/ peel the tough outer layer of the galangal root.
Remove the tough outer layer and bulb of the lemongrass.
Slice a whole ginger.
Remove the stem from the Thai red chilis.
Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
Creating small indentations, with a knife, to all the listed above herbs/ vegetables will help create a more aromatic broth.

LET’S COOK

In a 10 quart slow cooker, add the whole chicken and add 5 cups of water (of the total 9 cups).
Then add the turmeric powder, yellow curry powder, red curry paste, rock sugar, mushroom seasoning, and the prepared shallot, galangal, lemongrass, ginger, Thai red chilis, and medium yellow onion.
Cook on high for 4.5 hours or low for 6.5 hours, then remove the whole chicken from the slow cooker and set aside.
- After 2 hours (or once half way through), flip the whole chicken to allow for even cooking.
- ATTENTION: Remove and flip the whole chicken with extreme caution. Since the chicken is tender, it will likely break apart.
Then add the remaining 4 cups of water (of the 9 cups) and continue on high for another hour or low for another 2 hours.
Optional: add the sliced bamboo shoots in and cook for an additional 30 minutes on high or 1 hour on low.
30 minutes prior to consuming, add the coconut cream and freshly squeezed lime juice.
Once the whole chicken has cooled, debone and shred or cut into 1/2″ thick sections.
Best paired with Japanese ramen or somen noodles. Top with bamboo shoots, chicken, thinly sliced green onions, and a soft boiled egg.
Enjoy!