This slow cooker recipe will surprise your friends at your next dinner party, or make your family happy and full. Inexpensive and full of flavor, this green curry is one of my favorite all-time dishes to make.
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.
Notes
Thai Green Curry Paste: Either make your own, or use the pre-made paste. Make sure you check the label - some are vegan and others are not (Aroy-D and Thai Kitchen both make a vegan version). If you have trouble finding the paste, check an Asian grocery store or head online. Use approximately 4-5 servings, as indicated on the packaging. Nutrition information for sodium in this recipe assumes an average store-bought brand, for low sodium we recommend making your own paste.