Curry is delicious at any time of the year, but when it gets chilly outside, coming home to a hot bowl of curry has never sounded better. Use this sauce to get your meal underway faster!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl whisk together all of the ingredients. Divide mixture into three 1 3/4-cup portions and place in airtight containers. Store in the refrigerator up to 3 days or freeze up to 2 months.

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  • To use, thaw in refrigerator overnight. Use in the following slow cooker recipes. If desired, serve over hot cooked rice, noodles, or pasta or use to make soups, stews, chilis, stuffed peppers, or pot pies.

Red Curry Chicken

In a 3 1/2- or 4-qt. slow cooker combine 1 1/2 lb. chicken breast tenderloins, cut into bite-size pieces; 1 1/2 cups bite-size strips green and/or red sweet peppers; and 1 cup chopped onion. Stir in one portion Red Curry Simmer Sauce. Cover and cook on low 3 hours or high 1 1/2 hours. If desired, stir in 1/2 cup chopped fresh basil or cilantro and top servings with sliced fresh serrano chile peppers and additional basil. Makes 6 (1-cup) servings. Per Serving: 281 calories, 28 g protein, 13 g carbohydrate, 12 g total fat (8 g sat. fat), 83 mg cholesterol, 2 g fiber, 7 g total sugar, 32% Vitamin C, 61% Vitamin C, 282 mg sodium, 2% calcium, 8% iron

Vegetarian Red Curry

In a 3 1/2- or 4-qt. slow cooker combine 5 cups cubed butternut squash; one 15-oz. can garbanzo beans (chickpeas), rinsed and drained; 1 1/2 cups chopped red and/or green sweet peppers; and 1 cup chopped onion. Stir in one portion Red Curry Simmer Sauce. Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours. If desired, stir in 1/2 cup chopped fresh basil or cilantro and sprinkle servings with chopped peanuts. Makes 6 (1-cup) servings.Per Serving: 250 calories, 6 g protein, 35 g carbohydrate 10 g total fat (7 g sat. fat), 0 mg cholesterol, 7 g fiber, 11 g total sugar, 279% Vitamin A, 88% Vitamin C, 317 mg sodium, 7% calcium, 12% iron

To Store

Transfer chicken, pork, or squash mixture to an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months. To serve, thaw in refrigerator overnight if frozen.

Nutrition Facts

52 calories; 4 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 98 mg sodium. 16 mg potassium; 3 g carbohydrates; 0 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 48 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;

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