I love Thai red curry! The creaminess of the coconut milk paired with the spiciness of the curry paste and packed full of nutrient rich veggies is what my dreams are made of. This version is just as good with or without the chicken. Serve over your favorite rice for soaking up all of the delicious sauce.
To make this #dinnerdoneby9am I dump everything (except spinach) in the slow cooker in the morning, cook on low for 6 hours, then switch to warm and stir in the spinach last minute just before serving.
-2 cans coconut milk
-6 Tbsp brown sugar
-2 Tbsp soy sauce, tamari or fish sauce
-4 Tbsp lime juice
-4-6 Tbsp red curry paste (depending on how spicy you like it)
-(optional) chicken breast, cut into large chuncks
-1 onion, thinly sliced
-1 sweet potato, diced
-1 bell pepper, sliced
-2 carrots, peeled and diced
-1 pack mushrooms, sliced
-6 oz spinach, torn into bite sized pieces
In a greased slow cooker, stir together coconut milk through red curry paste. Add remaining ingredients except spinach. Cook on low for 6 hours, or until potatoes are tender and chicken is cooked through (if using). Stir in spinach and let cook 10 additional minutes. Serve over warm rice.
