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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.



  • 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
View the method
  1. 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. 
  2. 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. 
  3. Cover and cook on low for 7 hours. 
  4. Serve garnished with cashew nuts, coriander and basil leaves.
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