Recipe - Thai Chicken Coconut and Pineapple Curry with Coconut Basmati Rice

Recipe:

Curry:

2 diced chicken breasts

1 jar of Uncle Ben's thai coconut curry (+ water to rinse out the jar)

1 120g pack of baby corn

1 tin pineapple chunks (drained)

50g sachet coconut cream

Rice:

1 cup basmati rice (well rinsed and drained)

1 cup coconut milk

3/4 cup water

1 tsp brown sugar

1/2 tsp salt

Serves 2

Method:

1. Add diced chicken and sauce to the slow cooker pot. Fill the sauce jar with water to the bottom of the label, put the lid on and shake, then add to the slow cooker. Add baby corn. Mix well.

2. Cook on low for 7 hours

3. After 7 hours, remove the lid and add the pineapple chunks, and coconut cream and mix well. Leave the lid off to allow the sauce to thicken for 30 mins.

4. While the sauce is thickening, make the rice. Add the coconut milk, water, brown sugar and salt to a large saucepan and bring to a simmer.

5. Stir in the rice, reduce heat to medium-low, cover with a lid but leave small gap so the steam can escape, and simmer for 12 minutes.

6. Remove the pan from the heat, close the lid tight and leave for 10 mins.

7. Serve.

8. Engage yummy food coma mode :-)