Slow-Cooker Thai Eggplant Curry

Name: Slow-Cooker Thai Eggplant Curry
Yield: Serves 6
Ingredients: , Vegetable oil spray; 2 pounds, eggplant, cut into 1-inch pieces; 4 , shallots, minced; 3 tablespoons Thai, green curry paste; 1 tablespoon, sugar; 4 cups, chicken broth; 2 tablespoons, fish sauce, plus extra for seasoning; 2 tablespoons, instant tapioca; , Salt and pepper; 1 pound, snow peas, strings removed, cut into 1-inch pieces; 1 , red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks; 1 (13.5-ounce) can, light coconut milk; 1/4 cup, chopped fresh cilantro; 1 tablespoon, lime juice, plus extra for seasoning

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A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

SERVES6

A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

WHY THIS RECIPE WORKS

To create a healthy, vegetable-packed Thai curry in the slow cooker, we turned to eggplant as the star ingredient. Our first attempts, however, resulted in bland, mushy eggplant. Clearly we needed to drive off excess moisture before adding ...

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