Slow cooker Thai vegetable curry
- Serves 2-3
- Prep time: 15 mins | Cooking time: 7 hrs
This curry requires barely any preparation, and using a slow cooker means the flavours develop nicely – win win! You can also add chopped tofu or sliced chicken to bulk up the curry a little more.
Ingredients
2 tablespoons Pams Rice Bran Oil
2-3 tablespoons Thai yellow curry paste
½ cup Pams Diced Onion
2 cloves garlic, finely chopped
1 cup Pams Vegetable Stock
400g can Pams Coconut Milk
2 teaspoons fish sauce
2 kaffir lime leaves shredded or 2 teaspoons finely grated lime zest
2 teaspoons Pams Soft Brown Sugar
400g bag Pams Vegetable Medley
¼ cup Pams Cashew Nuts, toasted
Small handful coriander leaves
Small handful basil leaves
Method
Heat the oil in a medium sized saucepan and gently cook the curry paste, onion and garlic for 10 minutes until the onion has started to soften and the curry paste is fragrant.
Transfer to a slow cooker and add the stock, coconut milk, fish sauce, kaffir lime leaves and brown sugar. Mix well and then add the vegetable medley.
Cover and cook on low for 7 hours.
Serve garnished with cashew nuts, coriander and basil leaves.