THAI RED-CURRY RICE BOWLS
Serves 6
Directions
- 1Add boneless skinless chicken thighs to the slow cooker.
- 2Add Thai red curry paste to the slow cooker.
- 3Add garlic and ginger paste to the slow cooker.
- 4Add brown sugar and soy sauce to the slow cooker.
- 5Pour light coconut milk into the slow cooker.
- 6Mix all the ingredients well.
- 7Cover and cook on low for 4-6 hours until the chicken is fall-apart tender.
- 8Shred the chicken directly in the slow cooker using two forks.
- 9Add Thai basil, cilantro, and the juice and zest of 2-3 limes to the slow cooker.
- 10Mix everything to combine.
- 11Add steamed white jasmine rice to the slow cooker.
- 12Mix the rice with the chicken and sauce until well combined.
- 13Portion the mixture into six equal servings.
- 14Garnish each serving with a lime wedge.
Ingredients
- 1344 g boneless skinless chicken thighs
- 113 g Thai red curry paste
- 20 g ginger paste
- 20 g garlic paste
- 40 g brown sugar or palm sugar
- 60 g soy sauce
- 400 g light coconut milk
- handful Thai basil
- handful cilantro
- 2 juice and zest limes
- to taste salt
- 420 g jasmine rice
Equipment
slow cookertongsforksspoonmeal prep containers
Tips
- No reason to be meal prepping plain chicken and rice when you can make these slow cook Thai red curry rice bowls.
- All you have to do is throw a bunch of ingredients in your slow cooker, and you have a week's worth of high-protein meals ready to go.
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