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Southeast Asian Slow Cooked Winter Vegetables Recipe

Southeast Asian Slow Cooked Winter Vegetables

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on December 06, 2011

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    OK. We usually love Food Network recipes but this one we didn't like at all. My husband barely touched his and I stomached it with lots of scallions and cilantro. I told my husband to just throw out the rest. I'm disappointed. This was is not a keeper.

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  • on October 28, 2011

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    I loved this recipe! The dish is amazing. I did read it wrong though and I peeled the squash. I also used a mix of various mushrooms, which included shitake, but was not all shitake. I added chicken chunks as well for a little more protein. I think the other reviews are crazy, as I thought it was amazing! I made it for a friend and she is raving about it still to everyone.

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  • on December 12, 2010

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    This recipe really needs to be revised. I wish I would have read the reviews BEFORE I went out and bought all of the ingredients. I love Asian cooking, and this dish was just not great. Not something I want to eat the next day...most of it got thrown out unfortunately. Something was missing and I can't put my finger on it?

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  • on March 01, 2010

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    I think most people will love or hate this dish... It was like a coconut curry version of cream of mushroom soup. It's very rich and sweet, it was totally different and familiar all at the same time. If you are a fan of coconut milk and mushrooms- go for it! If you don't like either one... you will probably hate this... I found a pack of all the winter veggies already sliced up for me at Trader Joe's, making me love this dish even more- just threw all the ingredients in the slow cooker and I was good to go! I loved it! The broth by itself was very sweet, but when you ate it with the veggies and mushrooms, it was amazing!

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  • on January 06, 2010

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    I thought it was pretty bland. The scallion greens and cilantro were to strong since the main ingredients did not carry much flavor. My kids hated it.

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  • on January 01, 2010

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    This came out pretty good. I'd probably make again.
    I used red curry paste, fresh shiitaki mushrooms, and I peeled the butternut squash. I've never heard of leaving it on, so I played it safe (cut with an electric knife.
    It was a little mushy but that was probably my fault. I cut the pieces smaller because that's what I like, but I didn't cut down on the cook time. Next time I'll try 3 hours and add baby corn or something to add some different textures. I'd also cut down on the sweet potato because it came out a little too sweet. And I might replace one of the cans of coconut milk with a low fat version, it was pretty rich and has 14g of saturated fat per serving.

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  • on March 21, 2009

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    I'm always in search of good recipes using seasonal ingredients. I love the sweetness of the sweet potato and butternut squash with the spiciness of the red chili paste (I subsituted and the creaminess of the coconut milk. Superb!

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  • on January 29, 2009

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    I added some red peppers, mango chilli seasoning and it was so yummy. I would add potatoes, calliflower & mini corn next time to change it up, it's even better the second day. Put it over some rice and you have an amazing meal, especially for vegetarians.

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  • on December 11, 2008

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    This was just plain bad. The coconut milk is OVERPOWERING.

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  • on November 10, 2008

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    I was trying to be the good husband and make this for my wife. It turned out that she couldn't stand it. On the other hand, I enjoyed the unique flavors and found this dish to be a break from the norm.

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