Slow-Cooker Thai Eggplant Curry

Name: Slow-Cooker Thai Eggplant Curry
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

Main Courses
Vegetables
Slow Cooker
Stews
Soups

By Sebastian Nava

To create a healthy, vegetable-packed Thai curry in the slow cooker, we turned to eggplant as the star ingredient.

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

SERVES 6

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

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