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Thai Red Curry Chicken by Dash

9
Points®
Total Time
30 min
Cook
30 min
Serves
2
Difficulty
Easy
This recipe has been developed by Dash

Ingredients

Reduced fat coconut milk

1½ cup(s)

Red curry paste

2 Tbsp, Thai

Minced ginger

1 tsp

Jarred minced garlic

1 tsp

Uncooked pea pods (snow, sugar snap)

½ cup(s), rinsed

Uncooked onion

½ cup(s), chopped, sliced

Canned bamboo shoots

½ cup(s), sliced

Bell pepper

¼ cup(s), red, chopped

Soy sauce

1 tsp, to taste

Cooked bone-in skinless chicken breast

½ breast(s), cut into ½” pieces

Instructions

  1. 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.
  2. 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.
  3. Re-cover and cook for 10 more minutes.

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