Thai Red Curry Chicken by Dash
9
Points®
Total time: 30 min • Prep: 0 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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