Spicy Slow Cooker Thai Red Curry

Slow Cooker Spicy Thai Red Curry

Ingredients:

For the curry paste:

• 4-6 Thai red chilies, deseeded and soaked in hot water for 10 minutes

• 3 cloves garlic, peeled

• 2 shallots, peeled

• 1 lemongrass stalk, trimmed and sliced

• 1 thumb-sized piece of ginger, peeled

• 1 thumb-sized piece of galangal, peeled (substitute with more ginger if unavailable)

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground paprika

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon shrimp paste (optional, omit for vegetarian version)

• 2 tablespoons tomato paste

For the curry:

• 2 lbs (900g) boneless chicken thighs or tofu, cubed

• 2 cans (13.5 oz/400 ml each) coconut milk

• 1 cup chicken or vegetable broth

• 2 red bell peppers, sliced

• 1 cup bamboo shoots, drained and sliced

• 1 cup snap peas, trimmed

• 2 tablespoons fish sauce (substitute with soy sauce for vegetarian version)

• 1 tablespoon brown sugar

• 1 tablespoon lime juice

• Salt, to taste

• Fresh Thai basil leaves, for garnish

• Cooked jasmine rice, for serving

Instructions:

• Prepare the Curry Paste:

  • In a food processor, combine soaked red chilies, garlic, shallots, lemongrass, ginger, galangal, ground coriander, ground cumin, ground paprika, ground turmeric, shrimp paste (if using), and tomato paste.

  • Blend until a smooth paste forms. You may need to scrape down the sides of the processor a few times.

• Slow Cooker Assembly:

  • Place the cubed chicken or tofu in the slow cooker.

  • Add the sliced red bell peppers, bamboo shoots, and snap peas.

• Curry Base:

  • In a bowl, mix one can of coconut milk with the chicken or vegetable broth.

  • Add the remaining can of coconut milk to the prepared curry paste and mix well.

• Cooking:

  • Pour the coconut milk-curry paste mixture over the ingredients in the slow cooker.

  • Add the coconut milk-broth mixture.

  • Stir in fish sauce (or soy sauce) and brown sugar.

• Cooking Time:

  • Cover the slow cooker and cook on low for 4-6 hours or until the chicken is tender and cooked through (or the tofu is heated).

• Finishing Touches:

  • Just before serving, stir in lime juice and adjust salt to taste.

  • Serve the curry over cooked jasmine rice, garnished with fresh Thai basil leaves.

Enjoy your delicious and flavorful Slow Cooker Spicy Thai Red Curry! Adjust the level of spiciness by adding more or fewer red chilies according to your preference.