Slow-Cooker Thai Eggplant Curry
To create a healthy, vegetable-packed Thai curry in the slow cooker, we turned to eggplant as the star ingredient.
Keywords
- Main Courses
- Vegetables
- Slow Cooker
- Stews
- Soups
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Slow cooker
- Oven
- Microwave
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Spoon
Ingredients
- Vegetable oil spray
- 2 pounds eggplant, cut into 1-inch pieces
- 4 shallots, minced
- 3 tablespoons Thai green curry paste
- 1 tablespoon sugar
- 4 cups chicken broth
- 2 tablespoons fish sauce, plus extra for seasoning
- 2 tablespoons instant tapioca
- Salt
- pepper
- 1 pound snow peas, strings removed, cut into 1-inch pieces
- 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice, plus extra for seasoning
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