Crock Pot Thai Vegetable Curry

The slow cooker isn't just for the winter! This summer is pretty unique for Dave and I, because we're both at home following a study program that is necessary to complete an exam which is necessary for our future careers. So, although neither of us is juggling a work schedule, our days are pretty jam packed and we're home all the time eating meals and snacking. Making dinner in the slow cooker helps to free up my schedule a little bit and guarantees a lot of leftovers for future meals.

Recipe from Edible Experiments.

-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
-3 tablespoon soy sauce
-2 teaspoons sriracha sauce 
-1/2 teaspoon salt 
-3 tablespoon green curry paste
-1 tablespoon brown sugar
-8 ounces quartered white mushrooms
-1 cup green peas 
-a couple fresh bail leaves, for garnish
-cooked brown rice

Place the cauliflower, sweet potatoes, and onion in the crock pot. Prepare the mushrooms and put them in a bowl, you'll need those later.

To make the sauce, combine the coconut milk, soy sauce, green curry paste, brown sugar, sriracha sauce, and salt.  Pour the sauce over the the veggies in the crock pot and stir until the veggies are all coated. Set the crock pot to low and let cook for 4 hours.

After four hours add the mushrooms and peas and cook for another 30 minutes. 

Serve over brown rice and garnish with fresh basil if desired.

We both enjoyed this curry, it was full of flavor, but not overly spicy. There was a good amount of vegetables in it and a nice variety which helped to keep it interesting. Dave and I both enjoy spicy foods, so I think next time I would add a little more sriracha sauce to bring up the heat level a little. Overall, we were pretty happy with the easy of assembly and the flavors. 


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