Slow Cooker Thai Green Curry Vegetarian

Recipe

The flavor of this dish is dependent on the quality of the curry paste (a heady mixture of lemongrass, chilies, kaffir lime leaves, and shrimp paste), so try to find an authentic brand such as Mae Ploy or Maesri, both of which are available in most Asian markets and online.

Yields: 6 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 15 mins

Total Time: 0 hours 25 mins

2 tbsp. vegetable oil

6 tbsp. Thai green curry paste

1 medium carrot, thinly sliced on the diagonal

1 small japanese eggplant, halved lengthwise and thinly sliced on the diagonal

1 red bell pepper, cut into 1-inch pieces

1/2 medium zucchini, thinly sliced on the diagonal

6 oz. green beans, cut into 1-inch pieces

2 cans (13.5 ounces each) unsweetened coconut milk

1 c. cold water

3 tbsp. fish sauce

2 tbsp. lime juice

2 tbsp. muscovado or dark brown sugar

1 1/2 lb. medium shrimp, peeled and deveined

3 scallions, thinly sliced on the diagonal

1/2 c. chopped cilantro

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In a large pot, heat the oil over medium-high heat. Add the curry paste and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the carrot, eggplant, bell pepper, zucchini, and green beans, and cook, stirring occasionally, until somewhat soft, about 3 minutes.
Add the coconut milk, water, fish sauce, lime juice, and brown sugar, and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes.
Add the shrimp and scallions, and cook, stirring occasionally, until the shrimp are opaque throughout, about 3 minutes. Stir in the cilantro.

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