Tasty Red Thai Curry in the Slow Cooker
This recipe is a crowd please. It is the simplest and most delicious red curry dish. It is extra saucy, spicy, sweet. Simply add all the ingredients to your slow cooker, turn it on and forget about it. It is easy, healthy and ready for you at dinner time. Plus it warms you up on cool nights.
You can modified the recipe by using shrimp, chicken, or butternut squash for Meatless Monday or a vegetarian option. You can serve it over noodles or rice. Serve with a baguette and garden salad to make a full meal.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai
Ingredients
- 1/3 c Thai Red curry paste
- 2 cans (14 ounce) coconut milk
- 1–2 c low sodium vegetable broth
- 1 Tbsp creamy peanut butter
- 4 c cubed butternut squash or 1 pound shrimp or 4 chicken breasts
- 1 stick cinnamon
- 1 inch fresh ginger, grated
- juice from 1 lime
- 2 c shredded kale
- 1 pound wide noodles or 2 cups cooked rice
- 1/4 c fresh cilantro or basil, roughly chopped
Instructions
1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 c broth, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, you can add broth to thin it out.
3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles or cook rice according to package directions.
4. To serve, divide the noodles/rice among bowls and spoon the curry overtop. Top with cilantro. Bon Appétit!
Find it online: https://www.cmfmag.ca/galley/saucy-red-thai-2/