Description
A flavorful and healthy crockpot lemongrass curry packed with aromatic spices and fresh ingredients.
Ingredients
- 2 stalks lemongrass, chopped
- 1 tbsp ginger, grated
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp brown sugar
- 1 lime, juiced
- 1 lb chicken breast or tofu, cubed
- 1 cup vegetable broth
- 1 cup fresh basil leaves
Instructions
- Chop lemongrass, ginger, and garlic.
- Add all ingredients except basil to the crockpot.
- Stir well to combine.
- Cook on low for 6 hours or high for 3 hours.
- Shred chicken if used.
- Stir in fresh basil before serving.
- Serve over rice or quinoa.
Notes
- Use full-fat coconut milk for creamier texture.
- Adjust spice level with more or less curry paste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Thai