This delicious vegetarian Vietnamese Vegetable Curry Recipe by Katy Holder is super easy to make in the slow cooker using Thai yellow curry paste, coconut milk, Chinese cabbage, carrots, baby corn, and kaffir lime leaves.

To make Vietnamese Vegetable Curry in your slow cooker or crockpot, simply start by grinding the spices and sautéing the shallots and paste. Combine these with the vegetables and coconut milk, and let it all cook on low for about 3 hours, then finish with a burst of lime juice.

Every time I make this recipe, it fills the house with an incredible aroma that makes everyone eager for dinner. It’s a guaranteed crowd-pleaser that brings a touch of Vietnamese cuisine right into your kitchen.

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Can I make this curry spicier if I prefer a hot dish?

Yes, you can make the curry spicier by adding more red chili or incorporating a teaspoon of chili powder. You could also try using a spicier variety of curry paste, such as red or green Thai curry paste, to enhance the heat.

Slow Cooker Vietnamese Vegetable Curry Ingredients

• 1 tbsp (15 ml) of Thai yellow curry paste
• 2 tsp (10 ml) of ground cumin
• 1 tsp (5 ml) of ground coriander
• 1 tsp (5 ml) of ground turmeric
• 10 cm (4 inches) piece of lemongrass, white part only, finely grated
• 3 cloves of garlic, finely chopped
• 1 tbsp (15 ml) of vegetable oil
• 2 Asian shallots (or small onions), thinly sliced
• 1 small red chili, finely chopped (optional)
• 4 kaffir lime leaves, torn
• 400 ml (14 fl oz) tin of coconut milk, well shaken
• 1 tsp (5 ml) of brown sugar
• 4 carrots, halved lengthways and cut into 1 cm (½ inch) slices
• 230 g (8 oz) of baby corn, halved
• 350–400 g (12–14 oz) of Chinese cabbage (wong bok), halved lengthways and thinly sliced
• 2 tsp (10 ml) of soy sauce
• 1 lime, quartered (for juicing and serving)
• Steamed rice or noodles, to serve

How To Make Slow Cooker Vietnamese Vegetable Curry

1. Prepare the spice paste: Combine Thai yellow curry paste, ground cumin, ground coriander, ground turmeric, lemongrass, and garlic in a spice grinder or food processor and blend until smooth.
2. Heat the oil: Heat the vegetable oil in a frying pan over medium heat until it is shimmering.
3. Cook the shallots: Add the sliced shallots to the heated oil and sauté them until they begin to soften, which typically takes about 2 minutes.
4. Fry the paste: Introduce the spice paste to the pan with the shallots and continue to fry for another 2 minutes, until it emits a fragrant aroma.
5. Transfer to slow cooker: Place the shallot and paste mixture into the slow cooker, and add the chopped red chili, torn kaffir lime leaves, coconut milk, and brown sugar.
6. Add vegetables: Add the sliced carrots and halved baby corn to the cooker, stirring to ensure all ingredients are well combined.
7. Cook on low: Set the slow cooker to low and allow the curry to cook undisturbed for 3 hours to meld the flavors and soften the vegetables.
8. Final touches and serve: Stir in the sliced Chinese cabbage and continue cooking for 30 more minutes. Add the soy sauce and squeeze in the juice from one-quarter of the lime. Serve the curry hot over steamed rice or noodles, accompanied by additional lime quarters.

Recipe Tips

• Adjusting spice levels: If the curry is too spicy, you can reduce the amount of red chili or omit it completely to cater to a milder palate without losing the authentic flavors.
• Enhancing freshness: Add fresh basil or cilantro just before serving to enhance the flavor profile with a burst of freshness, complementing the rich spices and creamy coconut milk.
• Selecting coconut milk: Use full-fat coconut milk to achieve a creamier, richer texture in your Vietnamese Vegetable Curry, significantly enhancing the overall mouthfeel and flavor.
• Prepping ahead: Chop all vegetables and prepare your spice mix the evening before you cook to streamline your cooking process, making it quicker and more efficient the next day.
• Customizable toppings: Offer a variety of toppings like chopped nuts, lime wedges, and extra chili slices when serving, allowing guests to tailor their dish to their taste preferences.

Recipe Variations

• Adding protein: Introduce cubes of firm tofu or tempeh during the last 30 minutes of cooking to add protein and absorb the curry’s flavors, making the dish more substantial.
• Vegetable substitutions: Replace baby corn with sliced bell peppers or snap peas to introduce a different crunch and color, keeping the dish vibrant and texturally interesting.
• Trying new vegetables: Experiment by incorporating vegetables like zucchini, eggplant, or mushrooms to vary the texture and flavor, keeping the curry exciting with each preparation.
• Going low-carb: Serve the curry with cauliflower rice instead of traditional rice to lower the carbohydrate content and offer a lighter, yet satisfying alternative.

What To Serve With Vietnamese Vegetable Curry

Serve your Vietnamese Vegetable Curry with cucumber salad, mango slaw, crispy tofu, Sweet Potato Wedges, and pickled vegetables.

You can also pair it with jasmine rice balls or papaya salad to enhance the meal’s flavors.

How To Store Leftover Vietnamese Vegetable Delay Curry

In The Fridge:

To store leftover Vietnamese Vegetable Curry in the fridge, transfer it to an airtight container. This curry can be kept refrigerated for up to 3 days. Ensure the container is sealed well to maintain freshness and prevent absorbing other food odors.

In The Freezer:

Vietnamese Vegetable Curry is not ideal for freezing due to the coconut milk, which may separate and change texture upon thawing. If you must freeze, use it within 1 month and expect a slight change in texture.

How To Reheat Leftover Vietnamese Vegetable Curry

Reheat your leftover Vietnamese Vegetable Curry in a saucepan over medium heat until thoroughly warmed, about 5-7 minutes. Stir occasionally to ensure even heating and prevent sticking at the bottom of the pan.

Check out More Slow Cooker Recipes:

• Slow Cooker Red Lentil Dhal
• Slow Cooker Thai Red Curry
• Slow Cooker Sweet Potato Curry