Thai Red Curry Chicken & Rice

Ingredients

• 1344g (48 oz) boneless skinless chicken thighs
• 113g (4 oz) Thai red curry paste
• 20g (2 Tbsp) ginger paste
• 20g (2 Tbsp) garlic paste
• 60g (4 Tbsp) soy sauce
• 40g (4 tsp) brown sugar or palm sugar
• 400g (13.5 oz) light coconut milk
• Handful of Thai basil
• Handful of cilantro
• Juice and zest of 2-3 limes
• Salt to taste
• Steamed white rice

Instructions

1. Add boneless skinless chicken thighs, Thai red curry paste, garlic and ginger, brown sugar, soy sauce, and light coconut milk to the slow cooker.
2. Mix all the ingredients together.
3. Let the mixture slow cook for a few hours until the chicken is fall apart tender.
4. Add in Thai basil, cilantro, and the juice and zest of two limes.
5. Mix everything together.
6. Add in steamed white rice and mix to combine.
7. Portion into six equal servings, add lime juice on top, and enjoy.