Slow Cooker Thai Red Curry
This is a recipe for a red Thai curry that can be made in the slow cooker. It's an easy and spicy dish, perfect for chilly winter nights!
Servings 4
Calories
Equipment
- slow cooker
Ingredients
- ¼ cup Authentic Red Thai Curry Paste
- 2 cans Coconut Milk, 14oz
- 2 cups vegetable broth
- 2 tablespoons Soy Sauce
- 1 tablespoon dark brown sugar
- 1 lb baby potatoes halved
- 1 head broccoli cut into florets
- 1 cinnamon stick
- ½ teaspoon cumin seeds
- Salt and Pepper to taste
- 2 cups spinach fresh
- ½ cup cashews optional
- 1 lime quartered into wedges
- ¼ cup cilantro leaves chopped
Instructions
- Add all ingredients (EXCEPT spinach, cashews, lime and cilantro) to your slower cooker and cook on high for 3 to 4 hours.
- If adding chicken, make sure the chicken is thoroughly cooked.
- Add spinach and cashews. Mix well. That’s it!
- Garnish with cilantro and lime wedge. Enjoy over rice or quinoa. Or just by itself is delicious too!