10 Years Maintenance

Thai Red Curry Chicken

Ingredients

  • 500 g skinless, boneless chicken breasts, cut into pieces
  • 400 g light coconut milk
  • 1 halved zucchini, sliced
  • 1 red bell pepper, seeded and sliced into strips 1 carrot, sliced
  • 1 onion, quartered then halved
  • 1 tbsp. Thai red curry paste 1 tbsp. cornstarch
  • 2 tbsp. chopped fresh coriander
  • 2 tsp. olive oil
  • Salt to taste

Preparation

  1. Turn the rice cooker on STEAM mode. Heat the oil and add the chicken pieces. Stir for about 1 minute. Mix in the red curry paste, zucchini, bell pepper, carrot, onion and salt. Stir for another 3 minutes.
  2. Dissolve the cornstarch in the coconut milk, then pour into the rice cooker.
  3. Right before serving, add coriander.

For 6 cup capacity, we recommend you to reduce 50% of all the ingredients.

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