Coconut Curry in the Slow Cooker

Middle Eastern food is a favorite in our household.  Mjadra, lentil soup, falafel, kafta, shish tawook, hummus - Yes!  A close second...Thai. For a herbivore and carnivore who like sweet and spicy, vegetables and meat, stews and soups, and beans and rice, it's the ideal cuisine. We have a local restaurant we treat ourselves to, but when we're in the mood for something Thai-inspired, we add it to our meal plan and make it at home. Coconut Curry in the slow cooker is a one-pot meal we both love.  There's plenty for leftovers (it's even better on day 2) and YOU can control the ingredients.  I can assure this dish is vegan by not adding fish sauce. We also adjust the heat to a level we can handle.  

This version is vegetarian, but you can certainly add meat (the original recipe calls for chicken).   My list of veggies is typically what we like in this dish.  We enjoy the sweetness of bell peppers, the smokiness of mushrooms, and the crunch of water chestnuts.  Feel free to add/delete/swap any Thai-inspired veggies that you wish, such as eggplant, peapods, carrots, baby corns, celery, or bamboo shoots.  And don't be afraid to use fresh, canned, jarred, or frozen! I usually add a combination of them all, depending on what's on sale or in season.   

I love this recipe and didn't alter it much, but I enjoy our version and I hope you do too.  
 

Coconut Curry in the slow cooker

Broth

2 cans unsweetened coconut milk*

2- 4 oz jars red curry paste

1 T tomato paste

2 T coconut oil (optional)

1/2 cup vegetable broth (optional)*

1 tsp ground ginger

1 tsp cayenne pepper (optional)

Veggies

1 bag frozen chopped onion (or 1.5 cups fresh)

1-2 garlic cloves, minced (optional)

1- 5 oz can sliced water chestnuts

1 bag frozen chopped broccoli (or 1.5 cups fresh)

1 bag frozen mixed bell peppers (or 1.5 cups fresh)

1 large celery rib

1 cup mushrooms, chopped

Combine all ingredients in the slow cooker.  Stir to combine.  Set on high for 4 hours or low for 8 hours.  

Yield: 8-10 cups 

Serve as a side or main meal* topped on a bed of noodles or steamed rice, or grab our homemade Flatbread for dipping.

Notes:  

• I used lite unsweetened coconut milk, but feel free to use classic (full fat) unsweetened coconut milk (or do one of each). 
• The broth has a kick!  If you prefer a slightly milder version, I would suggest omitting the cayenne pepper.
• The coconut milk and vegetable broth creates a favorable ratio of liquid to veggies. The vegetable broth is optional based on how many veggies you use and how thick/thin you prefer your "sauce".  
• If you want to experiment, spices such as cumin, coriander, garam masala, and chili powder are common in curries.  We've used them all, including adding a jalapeno for more heat.
• For leftovers, I've used the broth to cover my veggie side dishes.  We've also added tilapia, shrimp, and edamame for a heartier meal. 

If you enjoyed this recipe, here are some related posts you may like:

I dare you to make...Curry

Coconut Lentil Dahl