Thai Coconut Crockpot Recipe

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A Year of Slow Cooking


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4 cup broth (vegetable or chicken)

1 can cocounut milk

4 x limes (3 juiced, 1 for garnish)

1/2 tsp lime zest

1 x red bell pepper, sliced in strips

4 oz sliced shitake mushrooms, cut in quarters

1 large vine-ripened tomatoes

1/2 lb extra firm tofu, cubed

2 x garlic cloves, minced

3 tbsp fish sauce

1/2 - 2 tsp red chili paste

1 tsp sugar

1 inch fresh ginger, peeled and grated

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