Slow Cooker Thai Red Curry Recipe (Vegetarian)

I’m so excited to share this easy slow cooker Thai red curry recipe with you, one of my favorite dishes from Thailand.

I love how it’s loaded with vegetables, making it a satisfying dinner that won’t leave me feeling heavy or weighed down.

For some added protein, I threw in some cashews to help replace the usual chicken protein and it is delightful!

Plus, I’m a big fan of the crockpot doing all the work for you. It makes an easy weeknight family dinner or take-along dish for busy days.

Add any veggies you like (I usually add tomatoes and fresh green beans too), enjoy with rice or quinoa, and top with some fresh cilantro and lime.

Is Thai Red Curry Spicy?

Because the recipe itself doesn’t call for any added chilis or chili powder, this Thai Red Curry can be enjoyed by the entire family.

But if you’re like me, and LOVE a lot of heat, you can just add sliced fresh Thai chili, Serrano or Jalapeno to your bowl after serving.

Korean Chili Flakes are also delicious as a spicy topping and use them on everything.

How Do I Make This Into Thai Red Curry Chicken Soup?

Turning our recipe into Chicken Thai Red Curry is easy.

Just add 2 cups of diced chicken in with the majority of the other ingredients in the first step.

You can also substitute out the vegetable broth for chicken broth instead.

You should also try amazing Chiang Mai Chicken Khao Soi Recipe for a flavor bomb that is unique to Northern Thailand.

What Kind of Slow Cooker Are You Using?

I’ve been using the Crock-Pot 7-Qt. Cook n’ Carry Programmable Countdown Slow Cooker for the past few years and LOVE it.

This model is great because it has a digital timer which automatically switches to “keep warm” when done.

This gives me a little more freedom to leave the house, if needed. But seriously, where am I going to go?

From using this crockpot in a variety of recipes, I know that it cooks faster than most – so keep that in mind when making this in your crockpot.

All slow cookers have their own pace. You know yours the best, so be sure to adjust times accordingly, if needed!

How to Make Veg Thai Red Curry in a Crockpot

Our Veg Thai Red Curry recipe is a dish that will make your taste buds go crazy.

The ingredients are easy to find a snap to make with the help of a slow cooker. So let’s give it a go.

Ingredients

• 1/4 cup Authentic Red Thai Curry Paste
• Two 14 oz cans Coconut Milk
• 2 cups vegetable broth
• 2 tablespoons Soy Sauce
• 1 tablespoon dark brown sugar
• 1 lb baby potatoes, halved
• 1 head broccoli, cut into florets
• 1 cinnamon stick
• 1/2 teaspoon cumin seeds
• Salt and Pepper, to taste
• 2 cups spinach, fresh
• 1/2 cup cashews, optional
• lime, quartered into wedges
• 1/4 cup cilantro leaves, chopped

Directions

Add Thai red curry paste, coconut milk, vegetable broth (or chicken stock, if you prefer), soy sauce, brown sugar, potatoes, broccoli, cinnamon stick and cumin seeds into your slow cooker.

If adding chicken, do so here. Sprinkle with a pinch of salt and pepper.

Cover and cook on high for 3-4 hours.

Add in the spinach and cashews and toss well to mix. That’s all – your delicious red Thai curry is ready to enjoy.

Serve yourself a bowl and garnish with a few pinches of cilantro, some extra cashews (if desired) and squeeze a lime wedge over everything.

This is excellent alone, or over rice or quinoa.