Prep Time: 15 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 45 minutes
Yield: 6-8 servings
All the flavors of a red Thai
curry, but with the ease of a crockpot meal. Packed with veggies and
fragrant with coconut milk or coconut cream.
Ingredients
- 1/2 head cauliflower, chopped into florets
- 2 medium sweet potatoes, peeled and cubed
- 1 small onion, diced or sliced vertically into sections
- 1 (14 oz.) can light coconut milk (or full fat coconut milk or coconut cream)
- 3 TBSP. soy sauce
- 1-2 tsp. sriracha sauce (depending on how much spice you can handle)
- 1/2 tsp. salt (more or less to taste)
- *3 TBSP. red curry paste (See Note)
- 1 TSBP. brown sugar
- 8 oz. quartered white mushrooms
- 1 C. green peas (fresh or frozen)
- 1/2 C. toasted cashews (for garnish)
- 1/4 C. fresh cilantro, chopped (for garnish)
- a couple fresh bail leaves (for garnish)
- cooked brown rice
Instructions
- Rinse and chop the cauliflower, sweet potatoes, and onion and place in the crockpot. While you are at it, chop the mushrooms and cilantro and set aside. If you are starting with raw cashews, toast them for about 5-7 minutes in an oven preheated to 350 F. and set aside.
- In a small bowl, combine the coconut milk, soy sauce, red curry paste (see note below), brown sugar, sriracha sauce, and salt. If you have a low tolerance for spicy food, just put in one teaspoon of the sriracha sauce and taste. If you feel like it needs more heat, add the second teaspoon. Or if you are feeling wild, add as much as you want!
- Add the sauce to the veggies in the crock pot and stir until the veggies are all coated. Turn the crockpot to the low setting and let cook for 4 hours. Add the mushrooms and peas and cook for another 30 minutes. This would be a good time to start cooking the rice. Taste and add more salt, if needed.
- Serve over rice and topped with toasted cashew pieces, fresh cilantro, and basil.
Notes
*For a long time, I used Thai Kitchen for my red
Thai curry paste. Its the kind you can find in the Asian section of
most grocery stores. However, recently, I bought a big tub of a more
authentic red curry paste and it is far more potent and requires a lot
less curry paste. If you are using anything other than Thai Kitchen
brand, mix the curry paste into the sauce mixture a teaspoon at a time,
tasting after each addition.