INGREDIENTS
9 oz vegan chicken
1 large onion – diced
1 – 2 cups peas
5 carrots – sliced
20-30 grape or cherry tomatoes – halved (or 4 tomatoes – diced)
1 red (or green) bell pepper – seeded & sliced or diced
1 – 3 jalapenos – seeded & diced (optional)
1/2 lb green beans – trimmed & cut in half
2 (15 oz) cans of hominy (or chick peas)
4 oz red (or green) curry paste (use less if you are intolerant of spicy food)
1 (10 oz) can Rotel (or other diced tomato, preferably with chiles)
2 (14 oz) cans coconut milk (I used lite)
1 (8 oz) can bamboo shoots – drained (optional)
1 (8 oz) can sliced water chestnuts – drained (optional)
1 TBS fresh ginger – minced
4 garlic cloves – chopped
1 tsp sugar
1 TBS salt
1 cup vegetable stock
3 TBS peanut butter
1 TBS lime zest plus the juice of 1/2 lime
1/2 cup Thai (or other) basil – chopped
Potentially required – a few TBS cornstarch or potato flour or other stew thickening agent.
Garnish: cooked rice, additional basil, lime wedges, hot sauce, cilantro
DIRECTIONS
- Put everything into your slow cooker & heat it on high for about 5 hours. Five hours should be sufficient to get the vegetables tender. If you want to leave your curry for 8-10 hours – like, while you are at work – add at least another cup of water & leave the setting on low.
- If the curry is too thin, you can whisk a TBS or two of cornstarch or flour of some sort into 1/2 cup water & add this to the hot curry. You can do this in increments to get the desired thickness. If it is too thick – just add water.
- This curry can be made stove-top just by bringing it to a boil & then letting it simmer on med-low until the vegetables are cooked through.
Source : Delightful Delicious Delovely
Share It To Your Friends!
Loading...
