After a kitchen renovation, We always ask clients, "what is the first thing you are going to make in your new kitchen?"
It’s so fun to hear what they’ve been patiently waiting to make all those weeks when they were without a stove or kitchen sink! Here is Mrs. Cullinan’s answer & she’s such a little package of fun that she agreed to share the recipe with us!
Slow Cooker Red Thai Coconut Curry by Katie Cullinan
- Chopped Vegetables: Onion, Celery, Zucchini, Asparagus, Mushrooms or Bok Choy (Your preferred favorite!)
- 1-2 lbs of preferred protein (chicken, flank steak, shrimp, etc!)
- 1 Can Coconut Milk (full fat is best!)
- 1 whole jar of Thai Kitchen Red Curry Paste (trust me on this, it’s the best!!)
- 2 Tbls tomato paste
- Juice of 1 lime
- 2 Tbls Garlic
- 2 Tbls Minced Ginger
- 1 Tbls or more Red Boat Fish Sauce (Totally optional but it gives that umami flavor, it’s good trust me!)
- Spray slow cooker with non-stick spray
- Chop vegetables
- Put aromatics on bottom (onion, celery, zucchini)
- If using chicken or flank steak, place on top of veggies. (If using shrimp, clean, dry, de-vein and set aside until an hour left of cook time.)
- In a small bowl whisk together coconut milk, red curry paste, fish sauce, ginger, garlic, tomato paste and lime.
- Pour above sauce over everything.
- Depending upon if you are using chicken or not and how many veggies you are cooking, you may need additional liquid. If you have any bone broth (see Katie's blog to make it!), feel free to pour some in too or 1/2 cup of water works just fine. Alternatively, I’ve made this without adding any additional liquid too, just depends on how creamy you want it.
- Start slow cooker for 4-6 hours on slow or 3-4 on high.
- If using shrimp or a softer vegetable like mushrooms, at the hour left mark, toss them in!
- When finished, serve over riced cauliflower (my personal fav!), spiraled zucchini noodles or if you tolerate, over rice (hubby fav!). I also like to serve it in a bowl over spinach to boost the vegetable count but, you do you! Finally, if you can get your hands on some thai basil, adding that to the top is da bomb!