Description
A flavorful and healthy crockpot lemongrass curry that is easy to prepare and packed with aromatic spices.
Ingredients
- 2 stalks lemongrass, finely chopped
- 1 can (14 oz) coconut milk
- 1 lb chicken breast or tofu, cubed
- 1 tbsp red curry paste
- 1 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup baby spinach
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1 lime, juiced
Instructions
- Add lemongrass, coconut milk, curry paste, fish sauce, brown sugar, ginger, and garlic to the crockpot. Stir well.
- Place chicken or tofu in the mixture and coat evenly.
- Cook on low for 4-5 hours or high for 2-3 hours.
- Add bell pepper and spinach during the last 30 minutes of cooking.
- Stir in lime juice before serving.
- Serve over rice or noodles.
Notes
- Adjust spice level by adding more or less curry paste.
- Replace chicken with tofu for a vegetarian option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai