Green Curry In A Hurry

Slow Cooker Recipe

It’s taken me a while to get the hang of creating my own slow cooker recipes. Sometimes it’s hard to judge just how much liquid you’ll need to put in. Especially if the recipe includes dry beans and lentils. I think I’ve finally gotten a pretty good feel for it, and was pleased enough with this quick curry recipe to share. In the winter nothing beats hearty soups, and warm curries as a comfort food. As a quintessential quick and easy recipe we’ll be making very little from scratch here. It’s perfect to throw together on a busy day for a busy tomorrow.

While you can make your own curry paste we kept it quick and easy by using store bought. We used Thai Kitchen green curry paste, but you can use whatever you can find at your local supermarket. Just be sure to check the label as some curry pastes contain anchovies or fish sauce. For additional flavor you can toast the curry paste with onions and garlic in a skillet before adding them to the slow cooker, but it’s not necessary if you don’t have the time.


Green Curry In a Hurry

  • Servings: 4-6
  • Difficulty: easy
  • Print


Add an additional 1/2 cup to 1 cup of broth for a soupier curry.

Ingredients

  • 4 tbsp green curry paste
  • 1 1/2 cups vegetable broth
  • 13.6 oz full fat coconut milk (one standard can)
  • 1/2 of a yellow onion, diced
  • 4 cloves of garlic, minced
  • 2 tbsp chopped green onion
  • 1/4 cup crushed pineapple (optional)
  • 1 cup dry green lentils
  • 1 medium purple sweet potato, cubed
  • 1 green bell pepper
  • 3-4 limes

Directions

  1. In a frying pan toast up the yellow onion, garlic, and curry paste in some oil. This will impart some additional flavor. If you don’t have time for this, or don’t want to do it just skip this step.
  2. Add the curry paste, yellow onion, green onion, garlic, vegetable broth, crushed pineapple, and coconut milk to the crock pot. Stir well.
  3. Rinse your dried lentils, and closely inspect them for any pebbles before adding them to the crock.
  4. Dice the green bell pepper, and cut the potato into even sized cubes. You can remove the skin from the potato if you’d prefer, but I like to keep it on for some additional texture and nutrients. Add the pepper and potato to the crock.
  5. Juice two limes into the curry mixture, and give all of the ingredients a good stir.
  6. Rest the crock in the fridge overnight, so the lentils have time to soak.
  7. Cook on low power for eight hours, or high for four. Serve on rice, or noodles.
  8. Garnish with additional green onions, and a lime wedge.

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