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