Slow Cooker Thai Yellow Curry

Janet Martin on 3.22.2015

Needs some spice, well, maybe not “spice,” but a little heat for certain. Yellow curry is traditionally milder than other Thai curries, but this has no heat at all. I also question the cooking time–10 hours on low or 6 hours on high would leave very little potato left in a recognizable form, at least with my aged Crock Pot, and the peas would be gray instead of green. Sweet spices look good and I will try this recipe, but significantly reduce the cooking time and throw in a couple of diced mild poblano chilis, adding frozen peas during the last hour of a shortened cooking time. I think the minimum times posted should be the maximum. A small amount of cayenne or red pepper flakes could also benefit this dish, depending on how much heat my poblanos have–they can vary between almost nothing and fairly hot.