As promised, I now have the results of my first Crock Pot dinner. It was a little over a week ago, and Ryan and I had the boys over for dinner. Since this recipe makes 6 servings, it was the perfect amount and we even had leftovers the next day.
This dinner made for a great veggie-ful meal, and was very filling when served over rice. Only thing I’d recommend would use red curry paste, not yellow curry sauce. We used sauce thinking that would work, but it was rather bland. We had to top our bowls off with extra sauce and a pinch of salt.
Thai Curry Veggies & Chicken (from The Vegan Slow Cooker I believe)
1 large onion, diced
1 bell pepper, julienned
1 can (8 oz) bamboo shoots, drained & julienned
1/2 head cauliflower, cut into florets
1.5 packages (15 oz each) tofu (we substituted chicken)
1/2 head broccoli, cut into florets
1 to 2 tablespoons red curry paste
2 cups of water
Juice of 1 lime
1 can (14 oz) coconut milk
Fresh basil, for serving
1 lime, sliced, for serving
Combine the onion, bell pepper, bamboo shoots, cauliflower, chicken/tofu, curry paste, water and lime juice in the cooker. Cook on low for 6-8 hours.
About 20 mins before serving, add coconut milk and broccoli. Cook until broccoli is tender.
Hope you all enjoy!