Slow Cooked Red Curry

by | Tue, Jun, 2014 | Recipes, Wellness & Nutrition

[title-subtitle-heading subtitle=”Warm Your Belly In Winter”]Slow Cooked Red Curry[/title-subtitle-heading]

It is indeed getting a lot colder, so I have whipped out the trusty slow cooker. The slow cooker is the best thing for any time poor people. All my slow cooker recipes take a maximum of 5 minuets to prepare, you switch the machine on, and come home to the amazing aromas of a home cooked meal. I love a good curry so this is my slow cooked red curry.

[fancy-title type=”h3″]Ingredients[/fancy-title]

  • 2 cans of coconut milk
  • 2/3 tablespoons of red curry paste
  • 1 leek chopped
  • 1 onion chopped
  • 1/2 red capsicum chopped
  • 1/2 green capsicum chopped
  • 500ml of water
  • 1/2 head of broccoli chopped
  • 1 small sweet potato
  • 1 zucchini  chopped
  • 5 Chicken thighs/ Tofu/ Tempeh
  • 1 cup veggie stock

Method.

  1. Chop all the veggies to similar size chunks (not so small)
  2. chop up the onion and the leek and fry off with a small bit of coconut oil until brown in a pan and place in the slow cooker
  3. Add the veggies, protein and coconut milk and veggie stock
  4. Add the curry paste one spoon at a time, stir and taste (you can always add more)
  5. Once you have the right amount of spice add some water until the veg and protein are covered 50- 60 % so that they do not dry out
  6. Mix the veg around with the liquid mixture.
  7. Place the lid and press the on button.
  8. Serve with some steamed brown rice or green beans.
  9. Enjoy

This dish is really one to flavour to taste, if you like spice add more curry paste. I also play around with the veg that I put in. Have fun and experiment and let me know how you go.

xxx

Amy