Recipe Swap: Slow Cooked Curry


When I saw that the next recipe swap would be vegetarian meals I was pretty excited. I try to have at least one meatless meal each week which is pretty difficult when your husband strictly believes that dinner  = meat & potatoes.

A few years ago, two coworkers were talking about getting Thai food for lunch as a new place had opened nearby. I asked what Thai food was like and one coworker said "Thai food has a very unique flavor. For most people, either you like or you don't. So if you want to try it, you should definitely go with someone that likes it and knows your tastes so they can tell you what to order." Since I didn't know anyone who ate or liked Thai food, I never bothered to try it.

When I received the recipe for Slow Cooked Red Curry from Nicole at Baby Food Scoops, I knew I had a challenge on my hands. First I had to convince Tom to at least try it, but more importantly, I had to find red curry paste in an area where Thai food doesn't exist. Three grocery stores later, I ended up back at Food Lion staring at all of my choices in the international aisle. There were about 10 different types of curry paste but not one of them was simply called Red Curry. I stood there, reading the labels and ingredients of each of them for about 10 minutes before finally deciding to just pick one. I ended up choosing Madras Curry Paste.

I came home and immediately opened the jar and sniffed it. It didn't smell bad but it also didn't smell spicy. I stuck the tip of my finger in the jar and tasted it. I wouldn't advise this if you haven't had curry paste before. The taste wasn't bad, but I'd love to know who decided that on the heat scale it was worth two chiles and considered medium. I like spicy, but this was definitely more than I imagined. But hey, my sinuses were completely clear so it wasn't a huge mistake.

Slow Cooked Curry
Source: Baby Food Scoops
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    • 1.5 lbs. red potatoes, cut into 1" cubes
    • 1/2 vidalia onion, sliced
    • 2 1/2 tbs. curry paste
    • 2 tbs. brown sugar
    • 14 oz. coconut milk
    • 1 tbs. soy sauce
    • 1 sweet potato, peeled and cut into 1" pieces
    • salt and pepper to taste
1. In a bowl, combine the curry paste, brown sugar, soy sauce, and coconut milk. Place the potatoes and onion slices in the crock pot.
2. Pour the mixture over the potatoes and onions and cook on low for 4 hours.
3. Add the sweet potato, switch the slow cooker to high and cook for 2-3 hours more. Everything should be fork-tender.
4. Season with salt and pepper to taste.

I had to make some adjustments from the original recipe. It says to cook for 4-6 hours total on low. After the first three hours on low, my potatoes were still completely hard. An hour later, they were barely fork tender but I added the sweet potato and increased the slow cooker to high. A total of 7 hours later everything was tender. I also skipped the peas and didn't serve this over rice because somehow we managed to be out of both.

I ended up being the only one to eat this, but I only had a few bites. I had snacked throughout the day worrying that it wouldn't be done until really late at night and wasn't very hungry. Overall, I thought the flavors were really interesting and I'm really glad that I finally tried Thai food. I liked it, but it was too much as a main dish for me. I'd prefer it better as a side dish.

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