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THAI RED CURRY CHICKEN & RICE

Serves 6
facebook.com

THAI RED CURRY CHICKEN & RICE

facebook.com
Serves 6

Directions

  1. 1Add boneless, skinless chicken thighs to the slow cooker.
  2. 2Add Thai red curry paste, garlic paste, ginger paste, brown sugar, soy sauce, and light coconut milk to the slow cooker.
  3. 3Mix all ingredients in the slow cooker until well combined.
  4. 4Cover and cook on low for 4-6 hours until the chicken is fall-apart tender.
  5. 5Shred the chicken directly in the slow cooker using two forks.
  6. 6Add Thai basil, cilantro, and the juice and zest of 2-3 limes to the slow cooker.
  7. 7Mix the added herbs and lime into the chicken mixture.
  8. 8Add steamed white jasmine rice to the slow cooker.
  9. 9Mix everything together until the rice is fully combined with the chicken and sauce.
  10. 10Portion the meal into 6 equal servings.
  11. 11Garnish 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 limes
  • salt
  • 420 g jasmine rice

Equipment

slow cookertongsforksspoonmeal prep containers

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