Crockpot Thai Yellow Curry with Vegetables and Vegan Chicken
PrintIngredients
- 1 13.5-oz. can coconut milk
- 1 13.5-oz. can coconut cream
- 1 cup vegetable broth
- 2 Tbsp. liquid aminos or soy sauce
- 1 Tbsp. lime juice
- 1/4 cup lemongrass paste
- 1 Tbsp. coriander seed
- 1 Tbsp. crushed garlic
- 2 Tbsp. brown sugar
- 1 tsp. turmeric
- 1 Tbsp. dried grated ginger
- 1/4 cup yellow curry powder
- 1 medium sweet onion, diced
- 1 12-oz. bag frozen peas
- 1 12-oz. bag frozen carrots
- 8-10 Yukon gold potatoes, peeled, cubed, boiled, and drained
- 1 cup vegan chicken strips, chopped and cooked
Instructions
- Combine all the ingredients together in a crockpot. Cook on high for 4 hours or on low for 8 hours.
- Serve over rice or noodles or eat as a soup.
Makes 12 servings
