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• 1344 g boneless skinless chicken thighs
• 113 g Thai red curry paste
• 20 g ginger paste
• 20 g garlic paste
• 60 g soy sauce
• 40 g brown sugar or palm sugar
• 400 g light coconut milk
• 1 handful cilantro
• 1 handful Thai basil
• 2-3 limes (juice and zest)
• to taste salt
• 420 g jasmine rice (dry weight)

Instructions

1. 1

   Place the boneless skinless chicken thighs, Thai red curry paste, ginger paste, garlic paste, soy sauce, brown sugar, and light coconut milk into the slow cooker.

2. 2

   Stir the mixture well to combine.

3. 3

   Cover and slow cook for a few hours until the chicken is fall-apart tender and the flavors deepen.

4. 4

   Stir in chopped cilantro, Thai basil, and the juice and zest of 2-3 limes. Season with salt to taste.

5. 5

   Cook the jasmine rice separately according to package instructions.

6. 6

   Add the cooked jasmine rice into the slow cooker and mix everything together until well combined.

7. 7

   Portion into 6 equal containers, top with additional lime juice if desired, and serve or freeze for meal prep.