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31
∙ 30 ∙
1½ cups coconut milk
2 tbsp Thai red curry paste
1 tsp ginger, minced
1 clove garlic, minced
½ cup snow peas, rinsed
½ yellow onion, sliced
½ cup bamboo shoots
¼ cup red bell pepper, chopped
soy sauce, to taste
½ chicken breast, cut into ½” pieces
Ingredients:
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.
Directions:
Thai red
Curry Chicken
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