THAI RED CURRY CHICKEN & RICE

Serves 6
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Directions

  1. 1Add boneless, skinless chicken thighs to the slow cooker.
  2. 2Add boneless, skinless chicken thighs to the slow cooker.
  3. 3Add boneless, skinless chicken thighs to the slow cooker.
  4. 4Add Thai red curry paste, garlic paste, ginger paste, brown sugar, soy sauce, and light coconut milk to the slow cooker.
  5. 5Add Thai red curry paste, garlic paste, ginger paste, brown sugar, soy sauce, and light coconut milk to the slow cooker.
  6. 6Add Thai red curry paste, garlic paste, ginger paste, brown sugar, soy sauce, and light coconut milk to the slow cooker.
  7. 7Mix all ingredients in the slow cooker until well combined.
  8. 8Mix all ingredients in the slow cooker until well combined.
  9. 9Mix all ingredients in the slow cooker until well combined.
  10. 10Cover and cook on low for 4-6 hours until the chicken is fall-apart tender.
  11. 11Cover and cook on low for 4-6 hours until the chicken is fall-apart tender.
  12. 12Cover and cook on low for 4-6 hours until the chicken is fall-apart tender.
  13. 13Shred the chicken directly in the slow cooker using two forks.
  14. 14Shred the chicken directly in the slow cooker using two forks.
  15. 15Shred the chicken directly in the slow cooker using two forks.
  16. 16Add Thai basil, cilantro, and the juice and zest of 2-3 limes to the slow cooker.
  17. 17Add Thai basil, cilantro, and the juice and zest of 2-3 limes to the slow cooker.
  18. 18Add Thai basil, cilantro, and the juice and zest of 2-3 limes to the slow cooker.
  19. 19Mix the added herbs and lime into the chicken mixture.
  20. 20Mix the added herbs and lime into the chicken mixture.
  21. 21Mix the added herbs and lime into the chicken mixture.
  22. 22Add steamed white jasmine rice to the slow cooker.
  23. 23Add steamed white jasmine rice to the slow cooker.
  24. 24Add steamed white jasmine rice to the slow cooker.
  25. 25Mix everything together until the rice is fully combined with the chicken and sauce.
  26. 26Mix everything together until the rice is fully combined with the chicken and sauce.
  27. 27Mix everything together until the rice is fully combined with the chicken and sauce.
  28. 28Portion the meal into 6 equal servings.
  29. 29Portion the meal into 6 equal servings.
  30. 30Portion the meal into 6 equal servings.
  31. 31Garnish each serving with a lime wedge.
  32. 32Garnish each serving with a lime wedge.
  33. 33Garnish each serving with a lime wedge.

Ingredients

  • 1344 g boneless skinless chicken thighs
  • 1344 g boneless skinless chicken thighs
  • 1344 g boneless skinless chicken thighs
  • 113 g Thai red curry paste
  • 113 g Thai red curry paste
  • 113 g Thai red curry paste
  • 20 g ginger paste
  • 20 g ginger paste
  • 20 g ginger paste
  • 20 g garlic paste
  • 20 g garlic paste
  • 20 g garlic paste
  • 40 g brown sugar or palm sugar
  • 40 g brown sugar or palm sugar
  • 40 g brown sugar or palm sugar
  • 60 g soy sauce
  • 60 g soy sauce
  • 60 g soy sauce
  • 400 g light coconut milk
  • 400 g light coconut milk
  • 400 g light coconut milk
  • handful Thai basil
  • handful Thai basil
  • handful Thai basil
  • handful cilantro
  • handful cilantro
  • handful cilantro
  • 2 limes
  • 2 limes
  • 2 limes
  • salt
  • salt
  • salt
  • 420 g jasmine rice
  • 420 g jasmine rice
  • 420 g jasmine rice

Equipment

slow cookertongsforksspoonmeal prep containers