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∙ 34 ∙
1½ cups coconut milk
2 tablespoons Thai red curry paste
1 teaspoon 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 curry paste and coconut milk. Place the mixture into the
Rice Cooker with all ingredients except chicken and soy sauce. Stir to
combine.
2. Season the chicken with soy sauce and toss to combine. Add chicken
to Rice Cooker, cover with the Lid, and switch on. After 20 minutes,
carefully remove the Lid and stir.
3. Re-cover and cook for 10 more minutes.
4. Use the Rice Cooker to prepare rice of choice and serve together!
Directions:
Thai red
Curry Chicken
Prep Time: 10-12 minutes • Cook Time: 30-35 minutes • Serves: 1
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