Thai Red Curry with Chicken & Vegetables



I know most people love Thai food but hate the price for it. This is the perfect meal for when you are craving something slightly more exotic than your usual pasta or carb based dish.  This Thai Red Curry has a zing of spice that is combined with the warm hug of coconut milk.  It’s guaranteed to make your taste buds sing and ask for more!  Best part, this takes less than 45 minutes to make!  Perfect for a one-pot dump-and-go dinner or lunch!

Prep Time: 10 minutes
Servings: 4

2 tbsp Thai red curry paste
1 ½ cup coconut milk
1/2 cup water
1 whole chicken breast, cut into strips
1 cup frozen veggies (small peas, corn, long beans and carrots)
1/2 cup Norwegian veggies (broccoli, cauliflower, carrots and yellow carrots
1/2 onion
2 tbsp brown sugar

Place all non-liquid ingredients into Rice Cooker Inner Pot.

Add Liquids and stir before placing into Rice Cooker.

Press White Rice and cook for 30 minutes.

Remove from heat and eat with Mahatma Saffron Rice and Naan!

Over to You
What’s your version of red curry? Share and inspire us!

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