In a saute pan over medium high heat combine 1 1 2 cups chicken stock 1 4 cup minced onion 1 sprig fresh thyme and one 2 inch strip lemon zest. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Method in a little vegetable oil fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Mash 1 can of beans until smooth. For the lemongrass use only the white section.
Stir in the lime juice and zest. In 3 quart saucepan heat oil over medium high heat until hot. If the sauce becomes too thick add a little water to give you the desired consistency. Raise the heat to medium high and return to a boil. Add to slow cooker.
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For the chili remove. Braised celery with lemon. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. Stir in remaining beans vegetables broth coconut milk pepper and salt. Cook and stir 1 minute.
Cook and stir until tender. Add onion and garlic. Step 1 heat the butter and olive oil in a large skillet over medium heat. Saute the curry paste over low heat until it turns aromatic. The sauce with be brothy not thick taste and add additional salt as necessary we added several more pinches.
Add the remaining seasoning in b. Add the remaining seasoning in b. Cook and stir until tender. For the chili remove. Cook covered on low until vegetables are tender 5 6 hours.
The sauce with be brothy not thick taste and add additional salt as necessary we added several more pinches. Stir in the lime juice and zest. Add the curry base sauce and simmer gently for around 25 to 30 minutes taking care not to overcook the vegetables. In a saute pan over medium high heat combine 1 1 2 cups chicken stock 1 4 cup minced onion 1 sprig fresh thyme and one 2 inch strip lemon zest.
