Servings
6
- 2 tbsp red curry paste
- 2 can coconut milk
- 2 cup vegetable broth
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp peanut butter
- 1 piece bell pepper sliced thin
- 1/2 piece onion sliced thin
- 1 tbsp fresh ginger minced
- 1 cup peas
- 1 tbsp lime juice
- 1 bunch cilantro
- 1 cup rice cooked
- 1 package tofu cubed
Instructions
- Combine curry paste, coconut milk, veg broth, soy sauce, brown sugar, peanut butter, bell pepper, onion, & ginger in slow cooker & cook on high for 4 hours
- Add in rest of ingredients & serve
Recipe Categories: Slow Cooker, Soup