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Thai Red Curry WITH RECIPE
In Slow Cooking

Thai Red Curry WITH RECIPE

Sorry, y'all. I'm new to posting food photos, and it didn't even occur to me to post the recipe 😅 It won't allow me to edit and add it in, so I'll just repost (if you'll forgive me) and add the recipe and the cookbook photo (my fave slow cooker recipe book that I own).

This recipe is incredible. I personally rate it 5⭐️, as I never have luck with homeade curry, but this is phenomenal. I used Thai Kitchen Curry Paste. I served over Basmati rice. So sorry I left it out on the first post!

by Previous-Cobbler-588

3 Comments

  1. myaccountwashacked4

    Looks Delicious Thank You

  2. Snoo-6568

    Thanks so much! Definitely want to try this one.

    Here’s the recipe transcribe if anybody wants to copy/paste:

    **THAI RED CURRY WITH TOFU**
    Makes 4 servings

    **Ingredients**

    * 1 medium sweet potato, peeled and cut into 1-inch pieces
    * 1 small eggplant, halved lengthwise and cut crosswise into ½-inch-wide halves
    * 8 ounces extra firm tofu, cut into 1-inch pieces
    * ½ cup green beans, cut into 1-inch pieces
    * ½ red bell pepper, cut into ¼-inch-wide strips
    * 2 tablespoons vegetable oil
    * 5 medium shallots (about 1½ cups), thinly sliced
    * 3 tablespoons Thai red curry paste
    * 1 teaspoon minced garlic
    * 1 teaspoon grated ginger
    * 1 can (about 13 ounces) unsweetened coconut milk
    * 1½ tablespoons soy sauce
    * 1 tablespoon packed light brown sugar
    * ¼ cup chopped fresh basil
    * 2 tablespoons lime juice
    * Hot cooked rice (optional)

    **Directions**

    1. Coat inside of CROCK-POT slow cooker with nonstick cooking spray. Add potato, eggplant, tofu, beans and bell pepper.
    2. Heat oil in large skillet over medium heat. Add shallots; cook 5 minutes or until browned and tender. Add curry paste, garlic and ginger; cook and stir 1 minute. Add coconut milk, soy sauce and brown sugar; bring to a simmer. Pour mixture over vegetables in CROCK-POT slow cooker.
    3. Cover; cook on LOW 2 to 3 hours. Stir in basil and lime juice. Serve over rice, if desired.

  3. CaptainLollygag

    What timing! I was side-eyeing a leftover half a jar of this same curry paste in my fridge earlier tonight and thinking I should use it before it goes off. Thanks for sharing!