Thai Red Curry Chicken
Mini Rice Cooker with Keep Warm
$24.99
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Ingredients
1½ cups coconut milk
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
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Instructions
Season chicken with soy sauce, tossing to combine.
In a separate bowl, mix curry paste and coconut milk. In the Rice Cooker, add the mixture into the Removable Pot. Add seasoned chicken and all other ingredients. Stir to combine.
Cover and cook for 20 minutes, a little less than a full cooking cycle. Remove Lid, stir, cover, and cook for an additional 10 minutes.
Serve with rice and enjoy this curry in a hurry!
