1/2
cup Progresso™ chicken broth (from 32-oz carton)
4
teaspoons curry powder
2
teaspoons cornstarch
1/2
teaspoon salt
1
medium red bell pepper, cut into bite-size strips
4
oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half
1
large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks
2
cups uncooked instant white rice
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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
2
Cover; cook on Low heat setting 6 to 7 hours.
3
Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.
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The banana, along with the pineapple, adds a tropical note of sweetness, but you can omit it if you prefer.
Coconut milk is usually found in the ethnic-foods aisle of the grocery store. It may have separated while in the can; just stir to blend it.
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