Ingredients:
2 cups vegetable broth
2 Tbsp red curry paste or to taste
1 Tbsp brown sugar or honey
2 tsp fish sauce
1/2 Tbsp lime juice
1/2 Tbsp freshly minced ginger
1 cup baby corn (drained and cut in half)
1 medium carrot, peeled and sliced in rounds
1 medium onion, cut into chunks
1 red bell pepper, cut into chunks
1 cup cauliflower or broccoli cut into small chunks
1 package extra firm tofu, drained and cubed
1 can coconut milk
1 cup freshly chopped Thai basil
Cooked rice (for serving)
1 Tbsp fresh chopped cilantro
Directions:
1. Combine the vegetable broth, red curry paste, sugar, fish sauce, and lime juice in the bottom of a 4 to 5 quart slow cooker. Stir in the remaining ingredients up to and including the tofu. Cook on low for 6 to 8 hours.
2. Twenty minutes before serving, add the coconut milk and the Thai basil. Taste and adjust the seasonings.