I’m pretty sure I just made my first Thai curry! I love all types of curries but for some reason have always been too intimidated to make them in my own kitchen. This recipe really wasn’t hard at all, it just required some new-to-me ingredients, like curry paste and coconut milk.
Best of all, you can throw all the ingredients in the slow cooker or crock pot, stir it up and forget about it. In a few hours, you’ll have a healthy and delicious meal with plenty for leftovers.
Slow Cooker Thai Coconut Curry
- 2 tablespoons cornstarch
- 1 cup low-sodium vegetable broth
- 1/4 cup all natural peanut butter
- 1 teaspoon red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons reduced sodium soy sauce
- 1/2 tablespoon ground ginger
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 14 ounce package firm tofu, drained and towel dried, cut into 1 inch cubes
- 6 ounces shiitake or cremini mushrooms, sliced
- 1 cup light coconut milk
- 1 tablespoon freshly squeezed lime juice
- 3 cups baby spinach
- 1 cup brown rice
1. Turn slow cooker on high. In a large bowl or inside crock pot, stir or whisk together cornstarch and broth. Stir in peanut butter, curry paste, brown sugar, soy sauce, ginger and garlic. Add pepper, tofu and mushroooms. Cook on high for 2- 3 hours or until peppers are softened, or set the cooker to low and double the cook time.
2. Add coconut milk, lime juice and spinach and cook an additional 15 minutes. Meanwhile, cook the rice according to package directions and serve curry over rice.
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