Thai Chicken Curry
Colorful bell peppers add a little sweetness to this mildly spicy Thai dinner. If you would like the dish to be more saucy use more coconut milk. Garnish with some grated coconut and raisins which can help bring down the heat of the curry. A mild curry can be substituted if needed to make a mild curry dinner suitable for the whole family.
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- 1 13.5 ounces can of coconut milk, or to taste
- 1 teaspoon red curry paste
- 2 skinless (boneless chicken breasts, diced)
- 1 red bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 ⅔ cups water
- 1 ⅓ cups uncooked white rice
- ¼ cup shredded coconut
- ¼ cup raisins
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- Whisk together coconut milk and curry paste in a thermal cooker. Add chicken, bell peppers, onion, and garlic.
- Cook on medium heat until chicken is cooked through, stirring halfway, until chicken juices run clear and the vegetables are heated all the way through. Place the lid on the thermal pot and let cook, for 4 to 5 hours.
- When the chicken curry is about 20 minutes from the done start making the rice. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
- Serve chicken curry over cooked rice. Garnish with coconut and raisins.
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