OK FINE IT CAME OUT RED. And OK FINE I made it with chicken but the photos don't have chicken because it got eaten before I took the photos. But I swear it has green curry paste, and my version had chicken, although it would be just as good with veggies and tofu.
I had every intention of making a green curry, but I also had every intention of adding the thai chili paste and sriracha, so...yeah. If you want to make this vegetarian, simply swap out the chicken for extra firm tofu and add more vegetables. I considered adding potatoes, but potatoes are dirty and I didn't feel like scrubbing and chopping them, so I left them out. Plus I usually add potatoes to my curries, so this is something different.
Laziness breeds experimentation. You heard it here first.
- 1 large leek, white and green parts sliced
- 3 green onions, sliced
- 1/2 cup chopped cilantro
- 1 inch ginger, grated
- 1 red bell pepper, cubed
- 2 heaping tbsp thai chili paste
- 1 heaping tbsp green curry paste
- 1 tbsp red pepper flakes
- 1 tbsp sriracha
- 1.5 cups coconut milk
- 1 package extra firm tofu, 14 oz, cut into cubes OR 8 Boneless skinless chicken thighs
Place the leeks, green onions, cilantro, ginger, and bell pepper in the slow cooker. In a bowl, combine the thai chili and green curry pastes, red pepper flakes, sriracha, coconut milk, and salt. Taste the sauce before adding it to the veggies. Add the tofu or chicken on top of the veggies and cover in sauce. Cook covered in the slow cooker on the low setting (4 hours on high or 6 hours on low with chicken...less if using tofu).