Once the vegetables have simmered for several hours and are tender, a mix of coconut milk and peanut butter is added, lending the sauce creaminess and flavor. Be sure to tag any photos so that I can share! That’s so funny about the green beans, because this is one of the only dishes where my 4 year old will devour them too! and is now firmly part of our dinner rotation! Serve the curry with chopped cilantro and peanuts for sprinkling, along with extra sriracha for those who like it spicy. Thai vegetable massaman curry. Pour the coconut milk mixture into the slow cooker, and add the green beans and peanuts. Easy Healthy Gluten Free Carrot Cake with Maple Cream C... Mexican-Inspired White Bean & Chicken Soup, Easy Slow Cooker Carnitas with Quick Pickled Red Onions, Pear Salad with Gorgonzola, Walnuts & Arugula (The Ultimate Fall Salad!). Save my name, email, and website in this browser for the next time I comment. Combine the coconut milk and peanut butter in a heatproof bowl and microwave until warm, about 1 minute (alternatively, you can warm them in a small pot on the stove); stir until smooth. The coconut milk and peanut butter are added at the end, giving the curry a creamy consistency (if added earlier they tend to separate). Feel free to swap out the potatoes for cubed butternut squash and/or the green beans for a few handfuls of spinach. Every time we go out for Thai food, and I mean every single time, he orders chicken massaman. Easy Gluten Free Pie Crust (the BEST crust recipe! (Alternatively, toss all of the ingredients together in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4 to 5 minutes.). Stir in remaining beans, vegetables, broth, coconut milk, pepper Cover and cook until warmed through, about 10 minutes. When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion.I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance. I’m happy to report that the recipe made it into the book (page 31: Thai Vegetable and Peanut Curry ?) Frozen green beans are also added for color and brightness (see substitution ideas below), along with roasted peanuts, which are traditional and provide texture. DIY Vegetable Frittata & NEW Craftsy Class! Vegan. Healthy. Scrape the mixture into a 4- to 7-quart slow cooker. large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Using the slow cooker to cook this curry is very cheap, and using up my elderly vegetables is a great way to avoid waste. I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance.