It's fall, and my Facebook timeline is filling up with crock pot recipes, or folks who are seeking them. This morning I threw together this recipe in my crock pot with odds and ends from the refrigerator, which works out pretty great, since this is Thanksgiving weekend here in Canada, and fridge space will be at a premium over the next few days.
You can easily put this recipe, or something similar together with whatever bits of leftover meat, vegetables or beans you have kicking around.
For the sauce, you'll just need a can of coconut milk, your choice of curry paste and some garlic or ginger (or both). There's really no right or wrong way to go about this.
Here's what I put in today's "Clean Out the Fridge" Crock Pot Coconut Curry:
For the sauce, I whisked together:
About 30 minutes before we planned to eat, I added some snap peas in the pod and a handful of chopped lacinato kale from the garden. These two veggies would have been too mushy if I had added them earlier in the day.
You can serve your coconut curry with some jasmine or basmati rice or rice noodles, and make sure the sriracha sauce is available as a condiment. I recommend adding some freshly chopped parsley, cilantro or green onions on top if you have them. The sauce doesn't turn out very thick, and that's the way we like it, especially if we're eating it with noodles or rice.