Thai Red Curry
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Ingredients
- 1 sweet potato peeled and cut into 1-inch pieces
- 1 small eggplant halved lengthwise and cut into 1/2- inch slices
- 8 ounces extra firm tofu cut into 1-inch pieces
- 1/2 cup fresh green beans (1-inch slices)
- 1/2 red bell pepper sliced
- 2 tablespoons canola oil
- 5 medium shallots thinly sliced
- 3 tablespoons Thai red curry paste
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 can unsweetened coconut milk 13.5 ounces
- 1 1/2 tablespoon braggs liquid aminos or soy sauce
- 1 tablespoon packed brown sugar
- 1/4 cup chopped fresh basil
- 1/2 teaspoon red pepper flakes
- 2 tablespoons lime juice
- salt and pepper to taste
Instructions
- Coat inside of slow cooker with non-stick cooking spray. Add potato, eggplant, tofu, green beans and red bell pepper.
- Heat oil in a large skillet over med-high heat. Add shallots; cook and stir 5 minutes or until lightly browned and tender. Add curry paste, garlic and ginger; cook and stir for 1 minute. Add coconut milk, aminos, salt, pepper, red pepper flakes and brown sugar; bring to a simmer. Pour mixture over vegetables in slow cooker.
- Cover; cook on LOW 2 to 3 hours. Stir in fresh basil and lime juice just before serving
