Serves 4 to 6

Ingredients:

• Chicken Breast, 4
• Thai Red Curry Paste, 3 tablespoons
• Minced Ginger, 1 tablespoon
• Cooking Oil, 2 tablespoons
• Minced Garlic, 2 tablespoons
• Coconut Milk, 200 ml
• Light Soya Sauce, 2 tablespoons
• Fish Sauce, 2 tablespoons
• Creamy Peanut Butter, 80 grams
• Sesame Oil, 3 tablespoons
• Honey, 2 tablespoons
• Rice Wine Vinegar, 1 tablespoon
• Water, 50 ml
• Lime Juice, 1 tablespoon
• Spring Onion, to garnish

Instructions:

1. In a bowl, marinate chicken breast, 2 tablespoons of Thai red curry paste and minced ginger. Let it sit aside for 10 minutes.
2. In a 3.0L Shuttle Chef® inner pot, add in cooking oil, minced garlic, marinated chicken breast and sear both sides till brown. When browned, add remaining ingredients, bring it to a boil and simmer for 5 minutes.
   
   
   
   
3. When boiling, close the inner pot lid and transfer it to the Shuttle Chef® outer pot. Let it sit aside for continue cooking at least 2 hours.
4. Before serving, garnish with spring onions.

Notes:

• The recipe is based on using the 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

 Photos and recipe courtesy of Thermos Singapore team.