Bursting with vibrant spring vegetables, Slow Cooker Spring Veggie Coconut Curry is easy to pull together and is the perfect dinner, any night of the week.
Thai curry is one of our favorite takeout meals. I mean, between the creamy coconut sauce and the salty-sweet-spicy combo, what's not to love?
As much as I like takeout, these days I much prefer making my own version at home, as I can control the quality of ingredients and bulk things up with tons of veggies.
If you've never make Thai coconut curry at home now is the time! It really couldn't be simpler.
For this recipe, I've provided a stripped-down sauce that's super easy to throw together and that doesn't require a ton of crazy ingredients.
You will need red curry paste and fish sauce (or tamari, for a vegetarian version), both of which are available at most regular grocery stores.
And if the idea of fish sauce makes you want to run the other direction, I urge you to give it a try. Trust me, if you've ever had Thai food at a restaurant, then you've had fish sauce.
It adds that deep, rich, salty flavor that you just can't get from anything else, so it's definitely worth picking up a bottle. It will last in the fridge for a long time, so you can whip this one up anytime.
I hope you'll grab some fresh farmer's market veggies and make this one soon. Now, let's make some Slow Cooker Spring Veggie Coconut Curry!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If you have them, fresh peas can be used in place of frozen.
2 | Feed someone particularly sensitive to spice? Serve the curry after stirring in the asparagus and peas but prior to adding the remaining curry sauce.
3 | Make it vegetarian by swapping gluten-free tamari for fish sauce. See recipe notes for details.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Soy-Free, and Vegetarian (see varition)
Slow Cooker Spring Veggie Coconut Curry
1 pound baby potatoes, quartered
1 pound carrots, chopped into 1-inch pieces
1 (15-oz) can chickpeas, drained and rinsed
⅓ cup vegetable or chicken stock
1 pound asparagus, chopped into 1-inch pieces
1 cup peas, fresh or frozen, defrosted
For the Coconut Curry Sauce
1 (15-oz) can coconut milk
1 tablespoon Thai red curry paste*
2 tablespoons fish sauce**
2 teaspoons honey
3 tablespoons fresh lime juice, divided
Chopped cilantro for serving (optional)
1. Make the Coconut Curry Sauce by whisking the coconut milk, curry paste, fish sauce, honey, and 2 tablespoons lime juice until smooth.
2. Add the potatoes, carrots and chickpeas to a 6-quart slow cooker. Add the stock and ⅓ cup of the Coconut Curry Sauce, stirring to combine.
3. Cover and cook on high for 2 ½-3 hours, or low for 4-5 hours, or until the potatoes and carrots are just cooked through.
4. Add the asparagus and peas, stirring to warm through. Add the remaining Coconut Curry Sauce and and additional 1 tablespoon lime juice, stirring to combine.
5. Taste and add additional fish sauce or lime juice if desired. Serve over rice, cauliflower rice, or on its own, with sprinkle of cilantro if desired.
*Look for Thai red curry paste on the Asian foods aisle of your grocery store. If you things spicy, add 2 tablespoons. If you're very spice-adverse, add less.
**Look for fish sauce on the Asian foods aisle of your grocery store.
**Substitute gluten-free tamari for fish sauce for a vegetarian and vegan version. You may need to add additional salt to taste, as tamari isn't as salty as fish sauce.
Notes: All slow cookers are different, so you may need to adjust the time up or down depending on your particular model.
All veggies are shown together in the photo to give you a sense of the ingredients. Please read and follow recipe instructions for amounts and details on the order in which to add them.