Red Coconut Curry

Curry is a dish I love especially when its starting to get colder out!  Using a crock pot is ideal for this dish.  Use any variation of vegetables, meats or tofu’s you can think of, usually comes out great, alternate yellow and green curry’s to spice it up!

Tip only fill Crock Pot about 1/2 full, if you fill too much can take longer. (Mine is a little full)

Don’t be discouraged if you don’t have a crock pot.  You can sautee most of the vegetables and then cook everything in a large pot.  The advantage to the crock pot is you can just throw everything into a pot and let it cook.  The newer crock pots have timers, so you can leave it cooking!

Red Coconut Curry – Crock Pot

Put into crock put on High:

2 Cans of Coconut Milk

3 small-medium yams (peel and slice)

2 red peppers (sliced)

1 diced onion

4 cloves garlic

Diced chicken or your choice of meat

Cook on high for 1-2 hours

Reduce Heat to Low When Meat is tender and close to being cooked through

Add the following:


Cook on low for 30 Minutes

Add the following:

Greens(from the garden, I used what I had Red Cabbage, Swiss Chard, Romaine, Beet Greens)

Cook on low for another 30-45 minutes Minutes

Add Spices about 45 minutes before finished cooking


Cumin, Chili Powder, Thai Red Curry Paste, Garlic Salt, Onion Salt, White Pepper, Lemon Grass

I like to spice to taste, so add slowly throughout the last hour to 45 min of cooking, tasting frequently

Coconut Salad

Why Coconut, Health Benefits???

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