Slow Cooker Thai Red Curry
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.
Hi - I'm Shannon! I'm a stay-at-home wife, mom to 3 boys and lover of all things culinary. I enjoy nothing more than a good meal paired with conversation with good people. With 3 kids and a busy home I like to prep dinner first thing in the morning (#dinnerdoneby9am) so that regardless of what happens during the day we have a delicious and nutritious meal ready to enjoy together. I want to provide you with simple techniques and nutritious recipes that will remove your dinnertime stress and free you up to enjoy healthy, delicious home-cooked meals with the people around you.Learn more