Slow Cooker Thai Green Curry with Vegetables

This Slow Cooker Thai Green Curry with Vegetables is a vibrant, aromatic dish where tender-crisp veggies swim in a creamy, spicy coconut broth infused with authentic Thai green curry paste. It’s a hands-off wonder that fills your home with irresistible fragrances.

Why You’ll Love This Recipe

Imagine coming home to a dinner that’s already done, bursting with fresh Thai flavors without the usual stovetop babysitting. This recipe delivers that perfect balance of heat from green curry paste, richness from full-fat coconut milk, and sweetness from colorful vegetables like bell peppers, green beans, zucchini, and broccoli.

It’s naturally gluten-free (with tamari instead of soy), easily made vegan by skipping any optional protein, and healthier than takeout since you control the ingredients. The slow cooker melds everything into silky perfection, making it ideal for busy weeknights, meal prep, or cozy weekends when you want restaurant-quality Thai comfort food with minimal effort.

Yield: 6 servings

Slow Cooker Thai Green Curry with Vegetables

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Creamy, spicy slow cooker Thai green curry loaded with vibrant vegetables for an easy, flavorful weeknight meal.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 3-4 tablespoons Thai green curry paste (adjust for spice level)
• 1 can (14-15 oz / 400ml) full-fat coconut milk
• 1 cup vegetable broth (or chicken broth)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated (or 1 tsp ground)
• 1 red bell pepper, sliced
• 1-2 cups green beans, trimmed and halved
• 1 medium zucchini, sliced into half-moons
• 2 cups broccoli florets
• 1-2 tablespoons fish sauce (or soy sauce/tamari for vegan)
• 1-2 teaspoons brown sugar or coconut sugar (to balance flavors)
• Juice of 1 lime
• Fresh Thai basil or cilantro, chopped (for garnish)
• Optional: sliced red chili, lime wedges

Instructions

1. Get your slow cooker ready — Lightly grease the insert or just jump right in; no fancy prep needed for this easy winner!
2. Start with the flavor base — Add the sliced onion, minced garlic, and grated ginger to the bottom of your slow cooker for that aromatic foundation.
3. Unleash the curry magic — Spoon in the Thai green curry paste (start with 3 tbsp if you're spice-shy) and stir it around a bit to coat everything—your kitchen will already smell amazing!
4. Pour in the creamy goodness — Shake the coconut milk can well, then pour it in along with the vegetable broth. Give it a good stir to combine all those gorgeous flavors.
5. Season it up — Drizzle in the fish sauce (or tamari) and sprinkle the brown sugar. Stir again—taste if you can and adjust; this is your chance to make it perfect before the long cook.
6. Add hearty veggies first — Toss in any firmer ones like zucchini or broccoli stems if using; they'll soften beautifully over the hours.
7. Set it and forget it — Cover and cook on low for 4 hours (or high for 2-2.5 hours). The house will fill with that irresistible Thai perfume!
8. Bring in the colorful crunch — In the last 30-45 minutes, stir in the bell peppers, green beans, and broccoli florets so they stay vibrant and tender-crisp instead of overcooked.
9. Finish with brightness — Squeeze in the fresh lime juice right before serving and taste one last time—add more lime, sugar, or sauce if needed for that perfect sweet-spicy-tangy balance.
10. Serve with love — Ladle into bowls over fluffy jasmine rice or noodles, top with heaps of fresh basil or cilantro, lime wedges, and chili slices if you like extra kick. Dig in and enjoy every fragrant bite!

Notes

• If your curry paste is very potent, start low and add more at the end.
• For thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 15 minutes.
• This dish gets even better the next day as flavors meld!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 128Total Fat 9gSaturated Fat 7gUnsaturated Fat 1gSodium 169mgCarbohydrates 12gFiber 4gSugar 4gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use full-fat coconut milk for the creamiest texture; light versions can separate or turn watery.
• Add delicate veggies (like bell peppers, green beans, or sugar snap peas) in the last 30-60 minutes to keep them crisp-tender instead of mushy.
• Taste and adjust spice at the end—Thai green curry pastes vary wildly in heat, so start with less and add more.
• For thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the final 15 minutes.
• Sauté the curry paste briefly in oil first if possible (optional extra step) to bloom the flavors before adding to the slow cooker.
• Garnish generously with fresh basil, cilantro, lime wedges, and sliced chilies right before serving for brightness.

Ingredients Notes

Thai green curry paste is the star—choose a good-quality brand like Mae Ploy or Maesri for authentic flavor without too many fillers; it’s usually quite spicy, so adjust to taste. Full-fat coconut milk provides that luxurious creaminess and prevents curdling during long cooking.

Fresh vegetables like red bell peppers add sweetness and color, green beans bring crunch, zucchini offers mild texture, and broccoli florets soak up the sauce beautifully. Aromatics such as onion or shallots, garlic, and ginger build depth.

Fish sauce (or soy/tamari for vegan) adds umami and saltiness—don’t skip it! Lime juice and fresh herbs finish with zing. Optional add-ins like baby corn, eggplant, or bamboo shoots enhance traditional Thai vibes.

Variations and Substitutions

Make it vegan by using vegetable broth and skipping fish sauce (replace with soy sauce, tamari, or extra salt + a dash of miso). Add protein like cubed tofu, chickpeas, or cooked shrimp in the last hour. For meat lovers, toss in chicken thighs or beef at the start—they become melt-in-your-mouth tender.

Swap veggies based on season: try eggplant, bamboo shoots, carrots, snow peas, or spinach stirred in at the end. For milder heat, use yellow curry paste or reduce green paste amount. Coconut-free? Try a cashew cream base, though it changes the classic flavor. Gluten-free is easy—just use tamari instead of soy sauce. For extra nutrition, stir in baby spinach or kale at the end until wilted.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if it thickens too much. This curry freezes beautifully—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly to maintain vegetable texture. Note: very delicate veggies may soften more after freezing, so consider adding fresh ones when reheating.

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Until you can read, Slow Cooker Thai Coconut Soup (Tom Kha)