INGREDIENTS:

  • 1.5 13.5OZ CANS COCONUT MILK (CANNED, FULL FAT)
  • 2 4OZ JARS CURRY PASTE (GREEN IS HOTTEST, RED AND YELLOW ARE MORE MILD)
  • 1 TBSP TOMATO PASTE
  • 1 TSP GROUND GINGER (COULD ALSO USE FRESH, GRATED)
  • 1 TSP CAYENNE (OMIT IF YOU DON’T LIKE SPICY)
  • 1 LARGE ONION, CHOPPED
  • 1 LB BAG FROZEN BELL PEPPERS
  • 1 LB BAG FROZEN VEGGIE (I USED GREEN BEANS, COULD BE ANYTHING REALLY)
  • 1 PACKAGE CHICK’N STRIPS (GARDEIN, TOFURKY, LIGHTLIFE, OR BEYOND MEAT)
  • 1/2-1 CUP VEGETABLE BROTH (MORE IF YOU WANT A THINNER CURRY)
  • SALT AND PEPPER TO TASTE

DIRECTIONS:

  • MIX COCONUT MILK, CURRY, TOMATO PAST, AND SPICES INTO A SAUCE IN THE BOTTOM OF YOUR 6 QUART CROCK POT.
  • ADD VEGETABLES AND MIX WITH THE CURRY SAUCE.
  • SALT AND PEPPER TO TASTE.
  • PLACE CHICK’N OVER THE VEGGIES AND POUR BROTH OVER THE TOP.
  • MIX EVERYTHING AND ENSURE CHICK’N IS COVERED IN CURRY SAUCE.
  • TURN ON CROCK POT AND WALK AWAY!
  • COOK FOR ~4 HRS ON HIGH, ~8HRS ON LOW

ENJOY!!

MODIFIED RECIPE BY THEFRECKLEDFOODIE