Slow Cooked Thai Green Vegetable Curry

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    4hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    464
based on 1 ratings

This is so easy if you plan ahead just a little. The creaminess of the eggplant is amazing and I am pretty sure you will be hooked. Slow cooker! YAY.

Inspired by: https://tenina.com/recipes/slow-cooked-thai-green-vegetable-curry

recipe updated 15 Jan 2020

Ingredients

  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Butternut squash icon
    Butternut squash
    about ½ units (300g)
  • Potato icon
    Potato
    2 (346g)
  • Small sweet potato icon
    Small sweet potato
    1 (133g)
  • Carrot icon
    Carrot
    2 (100g)
  • Lime icon
    Lime
    3 (300g)
  • Garlic clove icon
    Garlic clove
    3
  • Ginger icon
    Ginger
    10g (about 1¾ tbsp)
  • Green chilli icon
    Green chilli
    1 (20g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml (1½ tbsp)
  • Thai green curry paste icon
    Thai green curry paste
    100g (about ½ cup)
  • Coconut cream icon
    Coconut cream
    400g (about 1¼ cups)
  • Vegetable stock powder icon
    Vegetable stock powder
    1 tbsp (7g)
  • Water icon
    Water
    200ml (¾ cup)
  • Sea salt icon
    Sea salt
    2 pinches
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (24g)
  • Shredded coconut icon
    Shredded coconut
    30g (about 2 tbsp)
  • Aubergine icon
    Aubergine
    8 (2400g)
  • Green beans icon
    Green beans
    300g (about 2½ cups)

Tools

  • kCook icon Wooden spoon
  • kCook icon Slow cooker
  • kCook icon TM5
  • kCook icon Slow cooker bowl
  • kCook icon TM5 bowl

Step preview

  1. Add yellow onion, garlic clove, ginger, green chilli, extra virgin olive oil and Thai green curry paste to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 5 sec, speed 5
  4. Scrape down sides of TM5 bowl
  5. Cook - approx 5 min, varoma, speed 1
  6. Tip content of TM5 bowl slow cooker bowl
  7. Add coconut cream, vegetable stock powder, water and sea salt to the TM5 bowl
  8. Mix - approx 6 sec, speed 6
  9. Transfer content of TM5 bowl to slow cooker bowl
  10. Add butternut squash, potato, small sweet potato, carrot, lemongrass stalk, shredded coconut and aubergine to the slow cooker bowl
  11. Stir until coated
  12. Cook in slow cooker - 4 hr, high heat
  13. Add green beans and lime to the slow cooker bowl
  14. Stir thoroughly
  15. Let rest in slow cooker until softened - 30 min
  16. Arrange
  17. Serve
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