From the Bored of Lunch cookbook, I bring you this Slow Cooker Spicy Thai Red Veggie Curry, made with sweet potatoes, coconut milk, carrots, onion, soy sauce, and Thai red curry paste.

To make Thai Red Veggie Curry in your slow cooker or crockpot, add all the ingredients except the sugar snap peas, cook on high for 2–3 hours or low for 5–6 hours, and then add the peas for the last hour.

Many think Thai red curry must include chicken, but this veggie version is just as tasty. The vegetables simmer perfectly in the rich curry sauce, making you forget it’s meatless.

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Can I Make This Curry Ahead of Time?

Yes, you can make this curry ahead of time. Prepare the curry as directed and store it in the fridge for up to four days. The flavors will deepen over time, making it even more delicious. Reheat thoroughly before serving to enjoy the best taste.

Slow Cooker Thai Red Curry Ingredients

• 3 large sweet potatoes, peeled and chopped
• 400ml of reduced-fat coconut milk
• 400ml of passata
• 2 carrots, cut into chunks
• 1 onion, chopped
• 2 tbsp of light or dark soy sauce
• 2 tbsp of honey
• 1 tbsp of sriracha
• 1 tsp of chili flakes, plus extra if you like it spicy
• 4 tbsp of Thai red curry paste or 4 paste pots
• 1 tbsp of tomato purée
• 3 garlic cloves, grated or chopped
• 1 thumb-sized piece of fresh ginger, grated
• juice of 1 lime
• 1 handful of sugar snap peas
• salt and pepper, to taste
• fresh coriander and grated lime zest, to garnish
• 125g of cooked rice per person
• flatbreads (optional), to serve

How To Make Slow Cooker Thai Red Curry

1. Prepare the slow cooker: Add the sweet potatoes, coconut milk, passata, carrots, onion, soy sauce, honey, sriracha, chili flakes, Thai red curry paste, tomato purée, garlic, ginger, lime juice, salt, and pepper to the slow cooker. Ensure everything is well combined and cook on high for 2–3 hours or on low for 5–6 hours, until the vegetables are tender.
2. Add the sugar snap peas: For the last hour of cooking, add the sugar snap peas to the slow cooker. This ensures they retain a slight crunch and add a fresh texture to the curry.
3. Garnish the curry: Once the cooking time is up, check the seasoning and adjust with more salt and pepper if needed. Top the curry with fresh coriander and grated lime zest for an added burst of flavor.
4. Serve and enjoy: Serve the Thai red curry hot, accompanied by cooked rice and optional flatbreads. The rice will soak up the delicious sauce, making each bite flavorful and satisfying.

Can I Use Different Vegetables in This Curry?

Yes, you can use different vegetables in this curry. Try adding bell peppers, zucchini, or eggplant for variety. Just make sure to cut them into similar-sized pieces for even cooking. Experiment with your favorite vegetables to customize the curry.

Recipe Tips

• Sweet potato size matters: Cut the sweet potatoes into even chunks so they cook evenly and are tender at the same time.
• Boost the flavor: Sauté the garlic, ginger, and onions in a little oil before adding them to the slow cooker for a richer taste.
• Adjust spice level: If you prefer a milder curry, reduce the amount of chili flakes or sriracha. Add more if you enjoy extra heat.
• Thicken the sauce: If the curry is too thin, remove the lid for the last 30 minutes of cooking to let some liquid evaporate and thicken the sauce.
• Use fresh lime juice: Squeeze the lime juice just before serving for the freshest and most vibrant flavor. Pre-bottled lime juice won’t give the same zing.

Recipe Variations

• Add protein: Include cooked chicken, shrimp, or tofu to make this curry more filling and protein-rich. Add these ingredients during the last hour of cooking.
• Swap vegetables: Use other hearty vegetables like butternut squash, bell peppers, or green beans to change up the flavors and textures.
• Make it creamy: Add a spoonful of peanut butter or almond butter for a creamy and nutty twist that complements the curry flavors.
• Lower the carbs: Serve the curry over cauliflower rice instead of regular rice for a lower-carb option that still soaks up the delicious sauce.
• Herb swap: If you don’t have fresh coriander, use fresh basil or mint for a different but equally refreshing garnish on top of the curry.

What to Serve With Thai Red Curry

Serve your Thai Red Curry with fluffy jasmine rice, warm naan bread, crunchy papaya salad, or try roasted Brussels sprouts for a tasty twist.

You can also pair it with steamed bok choy or cucumber salad for a refreshing side dish.

How to Store Leftover Thai Red Curry

In The Fridge:

Transfer the Thai Red Curry to an airtight container and refrigerate within two hours of cooking. Keep it in the fridge for up to 4 days. When ready to eat, make sure to reheat thoroughly until piping hot.

In The Freezer:

You can freeze Thai Red Curry in airtight containers or heavy-duty freezer bags for up to 3 months. Ensure the curry cools completely before freezing. Thaw overnight in the fridge before reheating.

How to Reheat Leftover Thai Red Curry

Reheat your leftover Thai Red Curry in a saucepan over medium heat until steaming hot. Stir occasionally to ensure even heating. Alternatively, microwave it in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Coronation Chicken Curry
• Slow Cooker Lamb And Potato Curry
• Slow Cooker Healthy Chicken Korma