Serves 5-6

Ingredients:

• Carrot, 2 (chopped)
• Red Bell Pepper, 1 (chopped)
• Yellow Onion, ½ (chopped)
• Minced Ginger, 1 teaspoon
• Minced Garlic, 2 teaspoons
• Red Curry Paste, 4 tablespoons
• Fish Sauce, 2 tablespoons
• Light Soy Sauce, 2 tablespoons
• Brown Sugar, 1 tablespoon
• Chicken Stock, 1 litre
• Chicken Thigh, 500 grams
• Coconut Milk, 200ml
• Rice Vermicelli, to preference (cooked)
• Lime, to serve

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add in all the ingredients (except coconut milk, lime, and rice vermicelli), and bring the contents to a boil. Once boiling let it simmer for another 5 minutes.
2. After 5 minutes, close the inner pot and with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 6 hours.  
3. After 6 hours, remove the chicken thighs and shred using 2 forks. Return the chicken thigh into the inner pot.
4. Bring the inner pot onto the stove, add in coconut milk and mix well. Bring contents to a boil.
5. Before serving, in a bowl, add cooked vermicelli, thai chicken soup, and garnish with lime.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Recipe and photos courtesy of Thermos Singapore team.