If you prefer crisper bell pepper, you can add them last 30 minutes of cooking (this is what I like to do).Top with the remaining cilantro, and serve!.(I added 1/4 tsp more salt, and 1 TBSP more curry paste for added heat!) At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste.Stir in the lime zest, half of the lime juice, and half of the cilantro.Cook on High for 2-3 hours, or low for 4-5 hours.Add the remaining coconut milk and other ingredients to the slow cooker (except the lime zest, juice, and cilantro, which should be mixed in at the end of cooking).Add a bit of the canned coconut milk to deglaze the pan and then pour mixture out into the slow cooker.Follow steps 1-2 to sauté onions and spices in a pan.If that’s how you prefer yours, simply add about 1/2 cup (or more) of chicken broth at the same time you add the coconut milk. Thai Red Curry at some restaurants has a more watery consistency. This dish slightly thickens when it cools off. If using Lemongrass: In place of the lime zest, use 2 tsp finely minced fresh lemongrass or 1 TBSP of lemongrass paste. Add it at the same time you add the coconut milk.If using Kaffir Leaves: In place of the lime juice, use 6 Kaffir leaves and add it at the same time you add the coconut milk.( Careful not to over grate when zesting the lime…only get the green part!) So, even though there is no perfect substitute for these, I feel the lime zest and juice gives a bit of extra flavor in their place. Authentic Red Curry recipes usually use lemongrass and kaffir leaves, but these can be hard to find for most people. Again, this recipe was created using ingredients that are easy to come by, or that you likely already have.

Chicken red curry