Thai Red Curry Chicken by Dash
Reduced fat coconut milk
Red curry paste
2 Tbsp, Thai
Uncooked pea pods (snow, sugar snap)
½ cup(s), rinsed
½ cup(s), chopped, sliced
Canned bamboo shoots
½ cup(s), sliced
Uncooked bell pepper(s)
¼ cup(s), red, chopped
1 tsp, to taste
Cooked bone-in skinless chicken breast
½ breast(s), cut into ½” pieces
- In a bowl, mix the curry paste and coconut milk. Place the mixture into the Rice Cooker with all ingredients except chicken and soy sauce and stir to combine.
- Season to taste with soy sauce and then add chicken. Cover the Rice Cooker and switch on. After 20 minutes, carefully remove the Lid and stir.
- Re-cover and cook for 10 more minutes.