This recipe, again, came from what I happened to have in the fridge and pantry. The tomatoes needed to be used up (they were starting to wrinkle), and the fingerling potato bag was beckoning to me. I love fingerling potatoes.
So I had a tin of Thai Green Curry paste and thought it would go very nicely with the potatoes, and it all ended up in the crock pot.
Five hours later:
The other advantage of this one is the leftovers reheat wonderfully.
Thai Green Curry with Potato, Kale and Peas
- 1 1/2 lbs potatoes
- 1 yellow onion
- 1/2 lbs green peas
- 1/2 lbs cherry tomatoes
- 2 cups kale chopped, any variety
- 4 cups low sodium vegetable broth
- 4 Tbsp green curry paste see notes
- 2 Tbsp ginger minced
- 3 Tbsp corn starch
- 1/2 cup plant-based milk optional. Such as almond or cashew.
- Wash and chop potatoes, onion, and kale. Reserve the kale for later.
- Whisk together the broth, curry paste, and ginger.
- Add the broth to the slow cooker along with the potatoes, onion, and tomatoes.
- Cook on high for 4-5 hours.
- In the last 30 minutes, whisk the corn starch into either 1/2 cup of the broth from the slow cooker or some plant-based milk.
- Add the corn starch mixture, kale, and peas and cook for the remaining time or until heated.
Thai Green Curry paste
This paste is a flavorful and delicious flavoring for many kinds of dishes, from stir fry to slow cooker to instant pot! It is slightly spicy without being overpowering, and has the subtle flavor of lemongrass and green chili blended with garlic. That said, if you are not used to spice then you may want to use half the amount of paste, and increase the amount of ginger or even add a bit of garlic instead.
You can choose to make your own green curry paste, or find the paste in the grocery store (this is regularly carried in Asian grocery stores if you have difficulty finding it). You can also grab it online, and I'll add a link below.
The amount to use will depend on your brand or recipe, but aim for 4-5 servings based on package or recipe directions. You can always whisk in a bit more paste at the end if the taste is not strong enough, so err on the side of caution if you haven't used it before.
Many brands are high sodium, and this will alter the sodium content in this recipe. If you desire low sodium, you may wish to make your own. The sodium noted in the nutritional value for this recipe assumes an average level of sodium for an average store-bought brand.
Ingredients used in this recipe
I used the tinned version for this recipe, but sometimes make my own. I found the Maesri Thai Green Curry Paste offered on online grocery stores (Amazon.com), I believe quite likely packed by the same folks as the ingredient list and some of the graphics are identical. Thai Kitchen is a brand we also sometimes use, and contains a little less sodium per serving. Aroy-D also has vegan oil-free options. Watch the labels for oil, or versions that come with coconut milk or animal-products added. Here are some Maesri options, or you can enter in your preferred alternative product.
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