making red curry in the slow cooker; delicious soft curry with a pit
Do you want to make tasty red curry in the slow cooker? Then you can definitely try this dish. I recently made it myself and it was a huge hit, even with the kids. By the way, I 'made' the kernel a bit lighter by slow-cooking the red pepper in its entirety (and removing it afterwards) instead of adding it in strips. But would you like it a little spicier? Then add the red pepper, already sliced, to the curry when it goes into the slow cooker.
Table of contents
Make red-curry-in-slow-cooker
To make a tasty red curry you need the following ingredients (4 people):
1 stalk lemongrass
2 cloves of garlic
1 red pepper
red curry paste (I use the Fairtrade Original variant myself)
3 shallots
1 zucchini
coconut milk (1 pack of 200 ml)
1 yellow bell pepper
bowl of mushrooms
sweet potato, 1 piece
chicken fillet (± 350 grams)
pandan rice
or coriander
a little salt and pepper
Cook-in-slow-cooker of the red curry
When you have all the ingredients, the slow cooking of the red curry can begin! In terms of preparation, it takes 15 minutes and then the slow cooker does its job in 4-6 on low to make your red curry taste delicious.
Want to learn how to cook? Check the cooking course by the Cooking University for more information.
Peel and chop the shallots
Crush the 2 cloves of garlic
For some extra flavour, sauté the shallots in some oil with the garlic before putting them in the slow cooker. You can, but you really don't have to.
Put the shallots and garlic in the slow cooker
Cut the yellow pepper, zucchini and mushrooms into pieces and slices and put them in the cooker.
Peel the sweet potato, cut into pieces and add to the slow cooker.
Add the red curry paste and coconut milk to the slow cooker and place the chicken breasts on top. I cut the chicken breast myself into pieces, but that is not necessary either. You can also pull it apart at a later time.
Add salt and pepper to taste.
Crush the lemongrass stalk (for example with the flat side of a knife)
Add the red pepper and the lemongrass stalk and put the lid on your slow cooker to prepare the red curry.
Note:Some slow cookers (which get too hot) can curdle coconut milk a bit if left in it for too long. If you have that experience with your own slow cooker, do not add the coconut milk until the last hour.
Serve red curry
Cook the pandan rice before serving and you're good to go! Before you put the red curry on the table, don't forget to remove the red pepper and lemongrass from the slow cooker.
Do you like coriander? Then cut some fresh coriander and sprinkle it over the red curry after serving. Looks very festive, and is also very tasty 😉 .
Enjoy your dinner! Ps… make this cauliflower curry for a change, also delicious!
Make red curry in the wok instead of in the slow-cooker
Don't have a slow cooker and would you like to make this red curry in the wok? That is of course also possible. Then follow the preparation method below.
As for the red pepper… adding it in its entirety in the wok is not so smart now, there is not enough time to get the sharpness of the pepper into the curry. So now clean the red pepper, remove the seeds and cut it into thin strips to add.
Preparation
Cook the pandan rice according to the package.
Heat oil in the wok and fry the diced chicken with some salt and pepper.
Add the chopped shallots, the crushed garlic and the crushed lemongrass and fry for a while.
Then add the sweet potato, zucchini, bell pepper and mushrooms and fry for a few minutes.
Add the curry paste and the red pepper, fry briefly and then add the coconut milk and some extra water (1 dl) (the latter is not necessary when preparing red curry in the slow cooker).
Let it cook on a low heat and your red curry is ready.
