Header AD

Vegan Red Coconut Curry With Chicken And Vegetables And Hominy Recipe


INGREDIENTS

9 oz vegan chicken 
1 large onion – diced
1 – 2 cups peas
5 carrots – sliced
20-30 grape or cherry tomatoes – halved (or 4 tomatoes – diced)
1 red (or green) bell pepper – seeded & sliced or diced
1 – 3 jalapenos – seeded & diced (optional)
1/2 lb green beans – trimmed & cut in half
2 (15 oz) cans of hominy (or chick peas)
4 oz red (or green) curry paste (use less if you are intolerant of spicy food)
1 (10 oz) can Rotel (or other diced tomato, preferably with chiles)
2 (14 oz) cans coconut milk (I used lite)
1 (8 oz) can bamboo shoots – drained (optional)
1 (8 oz) can sliced water chestnuts – drained (optional)
1 TBS fresh ginger – minced
4 garlic cloves – chopped
1 tsp sugar
1 TBS salt
1 cup vegetable stock
3 TBS peanut butter 
1 TBS lime zest plus the juice of 1/2 lime
1/2 cup Thai (or other) basil – chopped
Potentially required – a few TBS cornstarch or potato flour or other stew thickening agent.
Garnish: cooked rice, additional basil, lime wedges, hot sauce, cilantro

DIRECTIONS

  1. Put everything into your slow cooker & heat it on high for about 5 hours.  Five hours should be sufficient to get the vegetables tender.    If you want to leave your curry for 8-10 hours – like, while you are at work – add at least another cup of water & leave the setting on low.
  2. If the curry is too thin, you can whisk a TBS or two of cornstarch or flour of some sort into  1/2 cup water & add this to the hot curry.  You can do this in increments to get the desired thickness.  If it is too thick – just add water.
  3. This curry can be made stove-top just by bringing it to a boil & then letting it simmer on med-low until the vegetables are cooked through.

Source : Delightful Delicious Delovely
Loading...
Vegan Red Coconut Curry With Chicken And Vegetables And Hominy Recipe Vegan Red Coconut Curry With Chicken And Vegetables And Hominy Recipe Reviewed by Melvin Magadia on 7:06 AM Rating: 5

Post AD