I originally was going to make a nice green Thai curry but at the last minute changed my mind. I don’t cook red nearly often enough and with the vegetables I was using I thought it would actually be a bit better. The sweetness of the butternut squash compensating for the lack of sweetness in the red Thai curry paste.
The beauty of the slow cooker, is the simplicity of the dishes. You can choose to add everything at once or take it slow and add ingredients one by one.
For this one I added everything straight away and was left with a rich, creamy sauce with the heat of the red Thai curry paste and the sweetness of the vegetables leaving a lasting happy flavour in my mouth.
3 tablespoons red Thai curry paste
1 teaspoon light brown sugar
6/7 baby new potatoes
400g of sweet potato & butternut squash
1 can coconut milk
Lime & Coriander rice & buttered, warm Naan bread.
Slice up the potatoes and the butternut squash.
Tear the basil leaves.
Add all the ingredients to your slow cooker, leave it on low for about 6-7 hours. Stir occasionally. Taste it around 4 hours so you can gauge if you might like more spice and add a little more if you do.
Slice up the spring onions and once you have transferred the curry to a dish ready to be served, sprinkle the onions over.