All in one pot, Rice cooker Thai Masaman Curry
The season has just changed from Summer to Fall. Even though there’s not such a big change in Houston (it’s still hot and humid). We can feel like we’re drained and get sick more easily though with the subtle changes. My husband and I always look for a comfort food when we feel depleted. Luckily, we both have the same taste for comfort food. We love to have something hot with some spice in it with lots of nutritional value. I’m talking about Thai curry. Of course, Thai curry is spicy; it has herbs and chili in it. It has a nice aroma soup that is very delicious and also can clear the sinuses at the same time.
I normally cooked curry separately, and when I ate it, I put the bed of rice at the bottom of a bowl and pour the curry over the rice. This time, however, is going to be different. I decided to cook rice and curry at the same time; all in one pot by using a rice cooker. I literally put everything in the rice cooker. It’s a one-pot easy recipe with brown rice, chicken breast, vegetables, curry, chicken broth, coconut milk, and seasoning.
Mod’s way to make the rice cooker Thai curry
For this recipe, you’ll need a rice cooker. It doesn’t have to be the expensive or fancy rice cooker that cost you over $100. I used the cheap rice cooker that I bought from Walmart for less than $30. It’s been with me for years and works just fine. This recipe requires lots of ingredients, but don’t be overwhelmed by them because it’s very easy to manage, I promise. Alright, here’s what you need to accomplish this rice cooker Thai Masaman curry recipe.
- Masaman curry paste 2 tbsp
- 2 Chicken breast
- Brown Jasmine rice (uncook) 1/2cup
- Butter Squash cubed 3 cups
- Chopped yellow onion 1 cup
- Edamame beans 1/2 cup
- Carrots sliced 1 cup
- Diced fresh ginger 1/4 cup
- Low sodium chicken stock 4 1/2 cups
- Lite coconut milk 1 1/2 cups
- Fish sauce 2 tbsp
- Stevia brown sugar 1 tbsp
This recipe is such an easy way to enjoy our most comforting food. Like I said I put everything in the rice cooker. After that, I used a spoon to mix the ingredients together and turned on the rice cooker. It took about 2 hours 30 minutes to cook the recipe. The benefit of cooking the recipe in this way was I didn’t have to be home and keep my eyes on the rice cooker. I can just let it be and off to run some errands, and I loved it. I felt like I killed two birds with one stone.
It was so nice to come home and had a dinner ready for us. Our apartment was filled with the curry scent, which was awesome. We both enjoy Thai food with all its rich spices and flavor so much. This is such a good combination of the butter squash, edamame, and onion. The chicken was so tender and juicy. The thing we love most about this recipe was the ginger, the taste and the smell were so amazing when eaten. At the end, we finished the last drop of curry in our bowls. Sorry for not showing the image of the empty bowl here. I think it may be inappropriate he he he he. Enjoy!
Here’s the recipe!
- 2 chicken breast
- ½ cup uncook brown jasmine rice
- 3 cups cubed butter squash
- 1 cup chopped yellow onion
- 2 cups sliced carrots
- ½ cup edamame beans
- ¼ cup diced fresh ginger
- 2 tbsp Masaman curry paste
- 4½ cups low-sodium chicken stock
- ½ cup lite coconut milk
- 2 tbsp fish sauce
- 1 tbsp Stevia brown sugar
- Prepare all the ingredients, chop, cut, slice, and dice.
- Then put all of them in a rice cooker pot by placing something that would take longer to cook like chicken breast, butter squash at the bottom and layer the rest of them up.
- Pour the chicken stock and lite coconut milk into the rice cooker and turn it on (use the brown rice button if there's a choice on your rice cooker).
- Let it cook for 2 hours and 30 minutes. Serve it in a bowl and enjoy.