This is a lovely fragrant soup. I’m trying to use my slow cooker more, but I think this would be just as easy to make on a stovetop. One of my problems with using the slow cooker is that usually everything turns out so meaty. Vegetarian meals don’t hold up to the long slow cooking as well as meat does. That said, I still managed to add quite a few vegetables to this dish, but it happens in the last hour of cooking. So while this isn’t a “set it and forget it” kind of meal, it’s still quite easy and delicious. I haven’t tried making very many Thai dishes, but I’m a big fan of the fresh bold flavors in Thai food and this soup doesn’t disappoint. I’ll definitely be making this dish again, and might try adding lemongrass next time! I think you might also be able to make this with firm tofu, but you might want to increase the curry paste for a stronger flavor.
My slow cooker seems to run a bit hot, so 2 hours on low and the chicken was already cooked. Since I wasn’t ready to eat it then, I turned it to warm for several hours until I was ready to add the vegetables, at which point I turned it to high for the last hour.
Adapted from FoodieCrush
- 2 1/2 Tbsp red curry paste
- 2 (15oz) cans lite coconut milk
- 2 cups vegetable stock (or chicken)
- 2 Tbsp fish sauce
- 1 Tbsp brown sugar
- 2 Tbsp creamy peanut butter
- 1 1/2 Tbsp minced fresh ginger
- 1 1/5 lbs boneless, skinless chicken breasts, cut into 1″ pieces (about 3 chicken breasts)
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced then cut in thirds
- 2 cups cauliflower cut into small florets
- 1 cup frozen peas
- 1 lime, juiced
- cilantro for garnish
In the bowl of a 4 1/2 to 6-quart slow cooker, combine curry paste, coconut milk, stock, fish sauce, brown sugar, and peanut butter. Add chicken and onion. Cover and let cook on low for 3 hours.
Add cauliflower and let cook on high for 40 minutes. Add bell pepper and peas and let cook an additional 10-20 minutes. Serve with lime juice and cilantro.