Easy Slow Cooker Thai Red Vegetarian Curry is the absolute recipe business. It's super delicious, sooooo easy and my go to when I want to bring the fabulous bright flavours of of sun kissed shores to my slightly overcast kitchen in the UK.
Reasons To Make This Recipe
- Vegetarian and Vegan
- Budget friendly
- Super tasty
- Super easy
- perfect for leftovers
- healthy
- versatile
What is a Thai Red Vegetarian Curry?
It is a vegetarian curry made with a selection of vegetables, pulses and curry paste that traditionally includes red chillies, garlic, cumin, coriander, lime juice, galangal, fish sauce, onion, garlic, kaffir lime leaves, lemongrass and coconut milk.
A Thai Green Curry Paste is made as above but with green chillis instead of red and a handful of fresh coriander.
Thai curries as a general rule tend to sweet, spicy, sour and salty. A delicious meld of opposite flavours that make the most moreish of dishes. Try it and see baby. It's a keeper.
Scroll down to the bottom of this post for the full recipe card.
Ingredients
1 x 400 grams (14 oz) tin of coconut milk - could use low fat version
1 x 400 grams (14 oz) tin chopped tomatoes
1 x 400 grams (14 oz) tin of chick peas
1 x 400 grams (14 oz) tin of red kidney beans in chilli sauce - for added flavour but standard work too
1 kg (35.3 oz) of sweet potatoes peeled and chopped into 5 cm chunks
80 grams (2.8 oz) thai red curry paste
100 grams (3.5 oz) crunchy peanut butter
1 medium onion finely chopped
3 tbsp soy sauce
Juice of 1 lime
salt for seasoning
How To Make Easy Slow Cooker Thai Red Curry
It really doesn't get easier than this folks.
Place all ingredients in the slow cooker and stir through
I do usually empty the coconut milk into a jug or bowl and mix the coconut cream mostly into the coconut milk with a fork. But that's as energetic as it gets.
Crazy eh?
Cook on High for 3 hours or 5 hours on Low or until the sweet potato is cooked. There is a danger of the sweet potato overcooking and becoming too soft.
Also different slow cookers cook differently so I recommend using a fork to check how that sweet potato is cooking.
Serving Suggestions
- Long Grain White Rice/Basmati Rice/Sticky Rice
- Brown Rice
- Jacket/Baked Potato
- Potato Wedges
- Flatbreads
- Pickled Vegetables/Salad
- Green Vegetables
Expert Tips & Tricks
- To make this recipe in your oven then cook in a covered casserole dish for an hour at 180 C/350F/Gas Mark 4
- Add in vegetables to suit what you have in your fridge or what you would like to use up. Veg like sugar snap peas or broccoli obviously take less time so throw them in closer to the end of the cooking time.
- Add chilli flakes etc to add extra heat if you like to go extra hot to trot.
- Store left overs in the fridge covered and reheat till piping hot.
- Add in chicken breasts or thighs to make this recipe non vegetarian.
- Leftovers can be frozen but the sweet potato may lose it's texture and go slightly mushy when thawed.
Check out these other easy slow cooker recipes.
Slow Cooker Chinese Chicken Curry Noodles
Easy Slow Cooker Thai Red Vegetarian Curry
Ingredients
- 400 grams coconut milk
- 400 grams chopped tomatoes
- 400 grams tinned chickpeas
- 400 grams kidney beans in chilli sauce
- 100 grams crunchy peanut butter
- 1 kg sweet potatoes peeled and chopped
- 1 lime juiced
- 80 grams thai red curry paste
- 4 tbsp soy sauce
Instructions
- Firstly I do usually empty the coconut milk into a jug or bowl and mix the coconut cream mostly into the coconut milk with a fork. But that's as energetic as it gets.
- Place all ingredients in the slow cooker and stir through
- Cook on high for 3 hours /5 hours on Low or until the sweet potato is cooked. There is a danger of the sweet potato overcooking and becoming too soft.
- Also different slow cookers cook differently so I recommend using a fork to check how that sweet potato is cooking.
- Mix through and serve.
Notes
- To make this recipe in your oven then cook in a covered casserole dish for an hour at 180 C/350F/Gas Mark 4
- Add in vegetables to suit what you have in your fridge or what you would like to use up. Veg like sugar snap peas or broccoli obviously take less time so throw them in closer to the end of the cooking time.
- Add chilli flakes etc to add extra heat if you like to go extra hot to trot.
- Store left overs in the fridge covered and reheat till piping hot.
- Add in chicken breasts or thighs to make this recipe non vegetarian.
- Leftovers can be frozen but the sweet potato may lose it's texture and go slightly mushy when thawed.
Nutrition
All nutritional information is approximate and intended only as a guide.
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