THAI RED CURRY CHICKEN & RICE
Serves 6
Directions
- 1Add boneless, skinless chicken thighs, Thai red curry paste, garlic and ginger, brown sugar, soy sauce, and some light coconut milk into the slow cooker.
- 2Mix all ingredients in the slow cooker.
- 3Slow cook for a few hours until the chicken is fall apart tender.
- 4Add in some Thai basil and cilantro, and the juice and zest of two limes.
- 5Mix well.
- 6Add in some steamed white rice and mix to combine.
- 7Portion into six equal servings.
- 8Top off with some lime juice and enjoy.
Ingredients
- 1344 g boneless skinless chicken thighs
- 113 g Thai red curry paste
- 20 g ginger paste
- 20 g garlic paste
- 60 g soy sauce
- 40 g brown sugar or palm sugar
- 400 g light coconut milk
- 1 handful cilantro
- 1 handful Thai basil
- 2 juice and zest of limes
- to taste salt
- 420 g jasmine rice (dry weight)
Equipment
slow cookercontainers
Tips
- Let the chicken slow cook for a few hours to let the flavors deepen until the chicken is fall apart tender.
- Portion into six equal servings.
- Top off with some lime juice before serving.
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